Buffalo Chicken Chopped Salad

# Components:

→ Buffalo Chicken

01 - 2 boneless, skinless chicken breasts (14 oz)

02 - 1/4 cup hot sauce

03 - 2 tablespoons unsalted butter

04 - 1/2 teaspoon 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 tablespoon hot sauce

# Directions:

01 - Season chicken breasts with salt, pepper, and garlic powder. In a skillet over medium heat, melt butter and add chicken. Cook 5-6 minutes per side until internal temperature reaches 165°F. Remove from heat and let rest 5 minutes. Cut into bite-sized pieces and toss with hot sauce until evenly coated.

02 - In a large bowl, combine chopped romaine, diced celery, red onion, cherry tomatoes, and shredded carrots. Add the buffalo chicken and gently toss to distribute evenly.

03 - Sprinkle crumbled blue cheese over the salad. Drizzle with ranch or blue cheese dressing and add extra hot sauce if desired. Toss lightly and serve immediately.

# Expert Advice:

01 -

It delivers all the satisfaction of buffalo wings without the grease or the napkin pile.
Every bite has crunch, heat, and creamy coolness all at once.
You can prep it in less time than it takes to wait for takeout.
It's filling enough to be dinner but light enough that you won't regret it an hour later.

02 -

If you skip the resting step after cooking the chicken, it will dry out the second you slice it.
Toss the chicken with hot sauce while it's still warm so the sauce soaks in instead of sliding off.
Don't dress the salad until you're ready to eat or the lettuce will turn limp and sad.

03 -