Buffalo Chicken Salad (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Ingredients:
2 hearts romaine lettuce, chopped |
1 cup shredded carrots, available in pouches |
2 ribs celery with greens, chopped |
1/2 cup ranch dressing |
1/2 cup blue cheese crumbles |
1 package, 3/4 to 1 pound, chicken tenders, cut into bite size pieces |
1 tablespoon vegetable oil, 1 turn of the pan |
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.
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