Buffalo Chicken Salad

Ingredients

• Lettuce

  Romaine or cos, raw

  2 head or 1.25kg

• Carrots

  Raw

  1 cup grated or 110g

• Celery

  Raw

  2 stalk, small or 34g

• Ranch dressing

  Salad dressing, reduced fat

  ½ cup or 120g

• Blue cheese

  ½ cup, crumbled, not packed or 68g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Butter

  Unsalted

  2 tbsp or 28g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 full breast (both fillets) or 236g

• Pepper or hot sauce

  Ready-to-serve

  4 tbsp or 58g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat a skillet over medium-high heat.
2. Combine chopped lettuce, carrots, and celery in a salad bowl. Combine ranch dressing and blue cheese crumbles in a small bowl.
3. Add oil and butter to hot pan with the chicken. Season with salt and pepper and sear for 2 or 3 minutes, then add hot sauce. Reduce heat a little and cook 5 minutes more, or until chicken is cooked through and no longer pink.
4. Toss salad with dressing and season with salt and pepper. Top salad with Buffalo chicken and serve.