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Buffalo Chicken Salad


  • 2 hearts romaine lettuce, chopped

  • 1 cup shredded carrots, available in pouches

  • 2 ribs celery with greens, chopped

  • 1/2 cup ranch dressing

  • 1/2 cup blue cheese crumbles

  • 1 package chicken tenders (12-16 ounces), cut into bite-size pieces

  • 1 tablespoon vegetable oil

  • 2 tablespoons butter

  • Salt and black pepper

  • 1/4 cup hot sauce


Pre-heat a skillet over medium-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 2-3 minutes, then add hot sauce. Reduce heat a little and cook five minutes more.

Toss salad with dressing and season with salt and pepper. Top salad with Buffalo Chicken and serve.