We had leftover roasted chicken in the fridge from when I had roasted the whole chicken to get the bones to make bone broth. I used that leftover chicken to make Buffalo Chicken Salad last night.
Super quick. Super good. Super keto! I added a little butter to a skillet, added the chicken, poured a bit of hot wing sauce over the chicken. Vince actually made the salad. I grabbed a jar of homemade kimchi because we try to have something fermented with every meal. Sprinkled blue cheese dressing over the salad, added a few blue cheese crumbles. Oh . . we each had a boiled egg. I added hot wing sauce to my boiled egg. Vince sliced his on top of the salad.
Meals that aren’t steaming hot are so good on these 105 degree days!