# What You'll Need:
→ Buffalo Chicken
01 - 2 boneless skinless chicken breasts (14 oz)
02 - 1/4 cup hot sauce (such as Frank's RedHot)
03 - 2 tablespoons unsalted butter
04 - 1/2 teaspoon garlic powder
05 - Salt and freshly ground black pepper
→ 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
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
# Directions:
01 - Season chicken breasts generously with salt, pepper, and garlic powder. Melt butter in a large skillet over medium heat. Add chicken and cook 5 to 6 minutes per side until fully cooked, 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 the salad components.
03 - In a large serving bowl, combine chopped romaine lettuce, diced celery, red onion, halved cherry tomatoes, and shredded carrots. Toss gently to distribute vegetables evenly.
04 - Add buffalo-coated chicken to the salad bowl. Gently toss to combine all ingredients. Sprinkle crumbled blue cheese evenly over the top as the final garnish.
05 - Drizzle ranch or blue cheese dressing over the salad. Add extra hot sauce if additional heat is desired. Toss lightly to incorporate dressing and serve immediately while chicken is still warm.
