# What You'll Need:
→ Buffalo Chicken
01 - 2 boneless, skinless chicken breasts (about 14 oz)
02 - 1/4 cup hot sauce (e.g., Franks RedHot)
03 - 2 tbsp unsalted butter
04 - 1/2 tsp 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 tbsp hot sauce
# How to Make It:
01 - Season chicken breasts generously with salt, pepper, and garlic powder. Melt butter in a large skillet over medium heat. Add chicken and cook for 5-6 minutes per side until golden brown and fully cooked through (internal temperature reaches 165°F). Remove from heat and let rest for 5 minutes before cutting into bite-sized pieces.
02 - Transfer cooked chicken pieces to a mixing bowl. Pour hot sauce over chicken and toss thoroughly until every piece is evenly coated with the buffalo sauce.
03 - In a large serving bowl, combine the chopped romaine lettuce, diced celery, finely diced red onion, halved cherry tomatoes, and shredded carrots. Mix gently to distribute vegetables evenly.
04 - Add the sauced buffalo chicken to the salad mixture. Using salad tongs, toss carefully to incorporate the chicken without bruising the lettuce. Sprinkle crumbled blue cheese evenly over the top.
05 - Drizzle ranch or blue cheese dressing over the salad. Add additional hot sauce if you prefer extra heat. Toss lightly to coat ingredients evenly and serve immediately while chicken is still warm.
