 |
Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
|
This is another Rachael Ray recipe. A great way to get the taste of buffalo chicken without the grease and fat, and a little healthy even! Ingredients:
2 romaine lettuce hearts, chopped |
1 cup shredded carrot |
2 celery ribs, chopped |
1/2 cup ranch dressing |
1/2 cup blue cheese, crumbles |
1 lb chicken breast, cut into bite size pieces |
1 tablespoon vegetable oil |
2 tablespoons butter |
salt and black pepper |
1/4 cup hot sauce |
Directions:
1. Preheat a skillet over medium-high heat.
2. Combine lettuce, carrots and celery in a salad bowl. Combine ranch dressing and blue cheese crumbles in a small bowl.
3. Add oil and butter to hot pan with the chicken. Season with salt and pepper and sear for 2 or 3 minutes, then add hot sauce. Reduce heat a little and cook 5 minutes more.
4. Toss salad with dressing and season with salt and pepper. Top salad with Buffalo chicken and serve.
|
|