Buffalo chicken salad

As with the lats recipe I posted, this one I’ve made so many times I don’t really measure the ingredients anymore. This recipe is adapted from AllRecipes.com here.


  • 1 to 2 boneless, skinless, chicken breasts, chopped into bite-size pieces
  • salt and pepper
  • 1 1/2 tbsp vegetable oil
  • 1 head Romaine lettuce, chopped
  • 2 tbsp butter
  • 1/2 cup Frank’s Red Hot Sauce
  • 1 tsp Italian seasoning
  • 1/4 tsp garlic powder
  • 1/2 cup Ranch dressing
  • 1/4 cup chopped blue cheese

Side note: I accidentally bought fat free blue cheese today. Do not. Do that.

Season the chicken with salt and pepper and cook for about 3 minutes.

Add the butter, hot sauce, Italian seasoning, and garlic powder.

Reduce the heat a little bit and continue cooking for another 4 to 5 minutes.

Meanwhile, chop up the lettuce and toss in a bowl  In a separate bowl, combine the Ranch dressing and blue cheese.

Toss the lettuce with the dressing. Then, add the chicken, making sure to get any extra hot sauce left over in the skillet. Toss, and serve.

Makes 2 to 3 servings.

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