Ingredients

The following ingredients have 4 Servings
  • 1 lb. boneless skinless chicken breast, cut into cubes
  • 1/3 cup franks red hot sauce
  • 2 ears of corn, shucked
  • 1 pint cherry tomatoes, halved
  • 1 red onion, cut into thick slices (leave the skin on)
  • 2 avocado, sliced
  • 1 head red leaf lettuce, sliced
  • 8 tablespoons ranch dressing

Instruction

  • Preheat grill to 400 degrees.
  • Add chicken cubes to a grill basket and grill for 4-5 minutes, until there is a slight char and the chicken is no longer pink.
  • Remove the chicken from the grill and place in a bowl with franks red hot sauce. Toss to coat the chicken. Set aside.
  • Add corn and red onion slices directly to the grill. Grill the corn for 4 minutes per side and remove. Grill the onion slices for 4 minutes per side until slight char marks appear.
  • Slice the corn kernels off the cob.
  • Assemble salads: evenly distribute red leaf lettuce, grilled onions, cherry tomatoes, corn kernels, buffalo chicken, and avocado slices among four salad bowls. Drizzle each salad with 2 tablespoons of ranch dressing.