# What You Need:
→ Buffalo Chicken
01 - 2 boneless skinless chicken breasts (about 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 to taste
→ Salad Components
06 - 2 large heads 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 tablespoon hot sauce (optional, for additional heat)
# Directions:
01 - Season chicken breasts thoroughly with salt, pepper, and garlic powder. Melt butter in large skillet over medium heat. Add chicken and cook 5 to 6 minutes per side until internal temperature reaches 165°F and meat is no longer pink. Transfer to plate and let rest 5 minutes.
02 - Slice rested chicken into bite-sized pieces. Place in bowl and toss with hot sauce until evenly coated. Set aside.
03 - In large serving bowl, combine chopped romaine lettuce, diced celery, red onion, cherry tomatoes, and shredded carrots. Toss gently to distribute vegetables evenly.
04 - Add buffalo-coated chicken to vegetable mixture. Top with crumbled blue cheese. Drizzle with ranch or blue cheese dressing. Add additional hot sauce if preferred. Toss lightly and serve immediately.
