A zesty blend of buffalo chicken, chopped romaine, celery, and blue cheese for a flavorful meal.
# What You'll Need:
→ Buffalo Chicken
01 - 2 boneless, skinless chicken breasts (14 oz)
02 - 1/4 cup hot sauce (e.g., Franks RedHot)
03 - 2 tablespoons unsalted butter
04 - 1/2 teaspoon garlic powder
05 - Salt and black pepper to taste
→ Salad
06 - 2 large hearts of romaine lettuce, finely chopped
07 - 2 celery stalks, diced
08 - 1/4 small red onion, finely diced
09 - 1/2 cup cherry tomatoes, halved (optional)
10 - 1/2 cup crumbled blue cheese
11 - 1/4 cup shredded carrots
→ Dressing
12 - 1/3 cup ranch or blue cheese dressing
13 - 1 tablespoon hot sauce (optional)
# Directions:
01 - Season chicken breasts with salt, black pepper, and garlic powder. Melt butter in a large skillet over medium heat, then cook chicken 5 to 6 minutes per side until internal temperature reaches 165°F. Remove from heat and allow to rest for 5 minutes before cutting into bite-sized pieces. Toss chicken with hot sauce until evenly coated.
02 - In a large bowl, mix chopped romaine, diced celery, red onion, cherry tomatoes if using, and shredded carrots. Add the buffalo chicken and gently toss to combine. Sprinkle crumbled blue cheese on top.
03 - Drizzle salad with ranch or blue cheese dressing. Add additional hot sauce if desired, toss lightly, and serve immediately.
