Spicy buffalo chicken meets crisp romaine, fresh vegetables, and tangy blue cheese in this satisfying chopped salad.
# Components:
→ Buffalo Chicken
01 - 2 boneless skinless chicken breasts (about 14 oz)
02 - 1/4 cup hot sauce (such as Franks RedHot)
03 - 2 tablespoons unsalted butter
04 - 1/2 teaspoon garlic powder
05 - Salt and freshly ground black pepper to taste
→ Salad Components
06 - 2 large romaine lettuce hearts, finely chopped
07 - 2 celery stalks, diced
08 - 1/4 small red onion, finely diced
09 - 1/2 cup cherry tomatoes, halved (optional)
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, for additional heat)
# Steps:
01 - Season chicken breasts thoroughly with salt, pepper, and garlic powder. Melt butter in a large skillet over medium heat. Place chicken in skillet and cook for 5 to 6 minutes per side until fully cooked through, reaching an internal temperature of 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 until evenly coated. Set aside while preparing salad components.
03 - In a large serving bowl, combine chopped romaine lettuce, diced celery, red onion, cherry tomatoes (if using), and shredded carrots. Mix gently to distribute vegetables evenly.
04 - Add buffalo-coated chicken to the vegetable mixture. Gently toss to combine all ingredients. Sprinkle crumbled blue cheese evenly over the top of the salad.
05 - Drizzle ranch or blue cheese dressing over the salad. Add extra hot sauce if desired for additional heat. Toss lightly to coat ingredients without damaging the vegetables. Serve immediately while chicken is still warm.
