KETO BUFFALO CHICKEN SALAD

To Make the Buffalo Chicken Tenders

1. To make the breading, mix the pork rinds, parmesan cheese, smoked paprika, salt and the almond flour together in a food processor and grind it to a fine powder. Set up a breading station with your chicken, beaten eggs and breading mixture.
2. Dip the chicken tenders in the egg, then in the breading and sauté in oil in a large nonstick skillet (I used light olive oil) for about 4-6 minutes on each side or until they reach an internal temperature of at least 165F.
3. Allow to drain on paper towels, while you finish frying the remaining tenders.
4. Add the wing sauce to a bowl and dip the cooked chicken tenders in the sauce to coat them. Slice the tenders and set aside while you prepare the salad.

To Assemble the Salad

1. Add the lettuce to a bowl. Top with the crumbled bacon, blue cheese crumbles, cucumber, cherry tomatoes and the sliced buffalo chicken tenders.
2. Add a healthy drizzle of the blue cheese dressing right before serving

• Put all the ingredients except for the ⅓ cup of the blue cheese, in the bowl of a food processor and pulse until well combined.  Mix in the remaining ⅓ cup of the blue cheese, just until combined.  That’s it!
• Serve with an iceberg wedge or other salad of your choice.