1chicken breastboneless and skinless, or use 3 chicken tenderloins
salt and pepper
Buffalo Sauce
2tablespoonsFrank's Red Hot Original Sauce
2teaspoonsbutter, ghee, or vegan buttermelted
⅛teaspoonapple cider vinegar
⅛teaspoongarlic powder
Veggies
3cupslettuce of choiceCan use romaine, spinach, iceberg lettuce, or a mix
½cupbroccolichopped
½cupcucumberdiced
1stemgreen onionchopped
1stalkcelerydiced
Dressing
2tablespoonsranch dressingIf you don't have one on hand make one of mine
Optional toppings: diced carrot, radish, red onion, 1/2 avocado, chopped fresh green beans, blue cheese, cheddar cheese, goat cheese, nuts (almonds, walnuts, or pistachios)
Instructions
If grilling chicken: Preheat grill to medium high heat. Both indoor or outdoor grills work great. Coat the outside of your chicken with olive oil to help prevent sticking. (Can skip the oil if you're using a nonstick indoor grill.) Place on the hot grill. Salt and pepper the side facing up. Cook for 3-4 minutes on each side or until cooked through. Remove from grill and set aside.
If sautéing chicken: Preheat nonstick skillet to medium high heat. Add olive oil (or another cooking fat of choice) to skillet. Place your chicken in the hot pan. Sauté for 3-4 minutes on each side or until cooked through. Remove from pan and set aside.
Combine Buffalo Sauce ingredients in a bowl or ziplock bag. Toss cooked chicken with sauce until well coated.
Assemble salad by filling a bowl with your lettuce. Top with all other veggies. Place buffalo chicken on top. Add a drizzle of your favorite Ranch Dressing. Want to make your own? Try my Dairy Free Ranch Dressing & Dip or my Easy Ranch Dressing.
Notes
I use ghee in a lot of my recipes instead of regular butter. You an of course stick with butter. I love ghee because it has a much richer flavor and the milk fat has been cooked out. The choice is yours!This recipe is for one large entree-sized salad. You can easily double, triple, or quadruple it if you're feeding more people.