Buffalo Chicken Salad

Saturday, March 21, 2009

Posted by Wendy / no comments » / Recipes

This is very easy to make. It is healthier than most buffalo chicken salad recipes because you do not bread/fry the chicken. I use fat free ranch dressing to cut down on the calories and fat. Make sure to use blue cheese crumbles in lieu of regular blue cheese dressing. The consistency of the crumbles enhances the dressing. Finally, I buy a small bag of matchstick carrots instead of shredding carrots by hand. Pre-cut matchstick carrots add extra crunchiness to the salad.

INGREDIENTS

2 hearts romaine lettuce, chopped

1 cup shredded carrots

2 ribs celery with greens, chopped

1/2 cup ranch dressing

1/2 cup blue cheese crumbles

1 package, 3/4 to 1 pound, chicken tenders, cut into bite size pieces

1 tablespoon vegetable oil, 1 turn of the pan

2 tablespoons butter

Salt and black pepper

1/4 cup hot sauce

DIRECTIONS

Preheat a skillet over medium-high heat.

Combine lettuce, carrots and celery in a salad bowl. Combine ranch dressing and blue cheese crumbles in a small bowl.

Add oil and butter to hot pan with the chicken. Season with salt and pepper and sear for 2 to 3 minutes, then add hot sauce. Reduce heat a little and cook for 5 minutes more.

Toss salad with dressing and season with salt and pepper if desired. Top salad with Buffalo chicken and serve.

Serves: 4 servings

Recipe courtesy of Food Network.