Finely chopped romaine with spicy buffalo chicken, crisp celery, and creamy blue cheese in a zesty, satisfying salad.
# What You'll Need:
→ Buffalo Chicken
01 - 2 boneless, skinless chicken breasts (14 oz)
02 - 1/4 cup hot sauce
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
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
# How to Make It:
01 - Season chicken breasts with salt, pepper, and garlic powder. Melt butter in a large skillet over medium heat. Add chicken and cook 5 to 6 minutes per side until internal temperature reaches 165°F. Remove from heat and rest for 5 minutes. Cut into bite-sized pieces and toss with hot sauce until evenly coated.
02 - In a large mixing bowl, combine chopped romaine, diced celery, red onion, halved cherry tomatoes, and shredded carrots. Add buffalo chicken and gently toss to combine.
03 - Sprinkle crumbled blue cheese over the salad mixture. Drizzle with ranch or blue cheese dressing and additional hot sauce if desired. Toss lightly and serve immediately.
