# What You Need:
→ Buffalo Chicken
01 - 2 boneless skinless chicken breasts (about 14 oz)
02 - 1/4 cup hot sauce (e.g., Frank's RedHot)
03 - 2 tbsp unsalted butter
04 - 1/2 tsp garlic powder
05 - Salt and black pepper, to taste
→ Salad Components
06 - 2 large hearts of romaine lettuce, finely chopped
07 - 2 celery stalks, diced
08 - 1/4 small red onion, finely diced
09 - 1/2 cup cherry tomatoes, halved
10 - 1/2 cup crumbled blue cheese
11 - 1/4 cup shredded carrots
→ Dressing
12 - 1/3 cup ranch or blue cheese dressing
13 - 1 tbsp hot sauce
# How to Make It:
01 - Season chicken breasts with salt, pepper, and garlic powder. Melt butter in a skillet over medium heat. Add chicken and cook 5 to 6 minutes per side until fully cooked (internal temperature reaches 165°F). Remove from heat and let rest for 5 minutes.
02 - Cut rested chicken into bite-sized pieces. Transfer to a bowl and toss with hot sauce until evenly coated.
03 - In a large bowl, combine chopped romaine, celery, red onion, cherry tomatoes, and shredded carrots. Add buffalo chicken and toss gently.
04 - Sprinkle crumbled blue cheese over the salad. Drizzle with ranch or blue cheese dressing and add extra hot sauce if desired. Toss lightly and serve immediately.
