# What You'll Need:
→ Buffalo Chicken
01 - 2 boneless skinless chicken breasts (14 oz)
02 - 1/4 cup hot sauce (Franks RedHot recommended)
03 - 2 tbsp unsalted butter
04 - 1/2 tsp garlic powder
05 - Salt and black pepper to taste
→ Salad
06 - 2 large hearts 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 tbsp hot sauce (optional for additional heat)
# How-To:
01 - Season chicken breasts thoroughly with salt, pepper, and garlic powder. Melt butter in large skillet over medium heat. Place chicken in pan and cook 5-6 minutes per side until internal temperature reaches 165°F. Remove from heat and let rest 5 minutes, then cut into bite-sized pieces. Toss chicken pieces with hot sauce in bowl until evenly coated.
02 - In large mixing bowl, combine chopped romaine lettuce, diced celery, finely diced red onion, halved cherry tomatoes, and shredded carrots. Toss vegetables gently to distribute evenly.
03 - Add buffalo-coated chicken pieces to vegetable mixture. Using salad tongs, gently fold chicken into salad until well distributed.
04 - Sprinkle crumbled blue cheese evenly over salad top. Drizzle with ranch or blue cheese dressing. Add extra hot sauce if desired. Toss lightly to combine and serve immediately.
