Healthy Grilled Buffalo Salad recipe that satisfies all your wing cravings, without the guilt. Keto friendly, gluten free, sugar free, low carb, and can easily be adjusted for Paleo and Whole 30.
Prepare grill for direct heat.
Season chicken breasts liberally with dry rub.
Place chicken over direct heat, and grill, roughly 6 minutes each side or until an instant read thermometer reads 155 degrees. Glaze the hot sauce onto both sides of the chicken and then continue cooking until the internal temperature reads 165 degrees F (this should only be another 2 minutes or so).
At the same time, add bacon and corn to the direct heat of grill and grill bacon for 6 minutes per side or until crispy. Watch for flare ups due to grease, keep lid to grill closed or move bacon around outer edge of grill. Grill corn until soft.
In a small saucepan on low heat combine the hot sauce and butter and stir until butter is melted into sauce. About four minutes.
Combine all ingredients in a bowl, add sliced chicken, add preferred dressing, toss together, and serve.
Recipe for the Ultimate Dry Rub.
Note: I also like to add a bit more of the hot sauce/butter mixture drizzled over the top of the salad for added flavor.
**This recipe written above is for 2 servings. The photos in this post represent a 2 serving portion. The recipe, however, can easily be doubled for a family of 4. When we make this, we're making it for a family fo 4, and simply double the recipe. 2 chicken breasts, 2 corn on the cobs, 4 pieces of bacon, etc...