Saturday, April 23, 2011

Buffalo Chicken Salad

2 Hearts of Romaine lettuce, chopped
1 cup shredded carrots
2 celery ribs, chopped
1/2 cup ranch dressing
1/2 cup Blue cheese crumbles
1 package, 3/4-1 pound chicken tenders cut into bite size pieces
1 tablespoon of veg oil
2 tablespoons of butter
salt and pepper
1/4 cup hot sauce ( we like Frank's red hot sauce)

Preheat skillet over med-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 5 minutes more.
Toss salad with dressing and season with salt and pepper. Top salad with Buffalo chicken and serve.

Source: Rachael Ray

We made this dish the first time to have during the Super Bowl and made other "bar" type food along with it; like mozzarella sticks and curly fries. It is an easy week night meal and my kids really like it.

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