Ingredients

The following ingredients have 7 Servings
  • 1 tablespoon oil
  • 1-1.5 pounds boneless skinless chicken breasts ((about 2 large breasts) cut into bite-sized pieces)
  • Salt & pepper
  • 4 tablespoons butter
  • ½ cup cayenne pepper hot sauce (such as Frank's Red Hot)
  • ¼ teaspoon garlic powder
  • Tabasco (to taste)
  • 2-3 Romaine hearts (washed and chopped)
  • 1 avocado (sliced)
  • ½ cup shredded carrots
  • ½ cup whole kernel corn ((if frozen, thawed))
  • ½ red onion (thinly sliced (and soaked in cold water))
  • 16 cherry tomatoes (sliced or quartered)
  • ½ cup tortilla strips ((or crushed tortilla chips))
  • ¼ cup blue cheese crumbles
  • ¼ cup shredded cheddar
  • ½ cup Ranch dressing

Instruction

  • In a large skillet, heat oil over medium heat.
  • Season chicken breast with salt and pepper, and add to skillet with oil. Cook for about 8-10 minutes, or until cooked through. Drain chicken from excess liquid.
  • Add butter to the same skillet. Allow to melt over medium heat.
  • Add cayenne pepper hot sauce, garlic powder, and chicken back in. Stir to combine, and allow to heat through. Add a couple dashes of Tabasco until sauce reaches your desired level of heat. Set aside to cool slightly.
  • To assemble: Add lettuce and all remaining ingredients evenly into 4 separate bowls. Add chicken on top. Drizzle extra buffalo sauce and dressing onto salad.
  • Serve immediately.