Wednesday, March 7, 2007

Buffalo Chicken Salad*

2 hearts romaine lettuce, chopped
1 cup carrots,
shredded, chopped or how ever you like
2 ribs celery, chopped
1/2 cup ranch dressing (I like to make the kind from a packet)
1 pound, chicken tenders, cut into bite size pieces
1 tablespoon vegetable oil
2 tablespoons butter
Salt and black pepper
1/4 cup hot sauce (like Louisiana Hot Sauce)

1. Preheat a skillet over medium-high heat.
2. Combine lettuce, carrots, and celery in a salad bowl.
3. Add oil and butter to hot pan with the chicken. Season with salt and pepper and sear for a few minutes, then add hot sauce. Reduce heat a little and cook 5 minutes more.
4. Toss salad with dressing and season with salt and pepper. Top salad with buffalo chicken. Serve.

I have made some modifications but the original recipe is from Rachael Ray's 30 minute meals

1 comment:

Jan said...

yummy, quick and easy. We don't usually have just a salad for dinner, but we had this a few nights ago and Blake really liked it too.