Vibrant chopped salad with spicy buffalo chicken, crisp vegetables, and creamy blue cheese. Quick, flavorful, and perfectly balanced.
# What you need:
→ Buffalo Chicken
01 - 2 boneless, skinless chicken breasts (14 oz)
02 - 1/4 cup hot sauce
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
# Directions:
01 - Season chicken breasts with salt, pepper, and garlic powder. Melt butter in a large skillet over medium heat. Add chicken 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 cooked chicken with hot sauce until evenly coated.
02 - In a large bowl, combine chopped romaine, diced celery, finely diced red onion, halved cherry tomatoes, and shredded carrots. Add buffalo chicken and gently toss to combine. Sprinkle crumbled blue cheese over the top.
03 - Drizzle salad with ranch or blue cheese dressing. Add extra hot sauce if desired for additional heat. Toss lightly and serve immediately.
