Buffalo Chicken Salad

By Addie

“Delicious and, even better, quick! This is a summer staple at our house. Sometimes we grill the chicken outside, then sprinkle the hot sauce over it with the dressing because you’ve gotta have that kick!” Cori Cooper — Flagstaff, AZ

Ingredients

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 tablespoon olive oil
• 2 tablespoons Louisiana-style hot sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 bunch romaine, chopped
• 2 celery ribs, chopped
• 1 cup shredded carrots
• 1/2 cup ranch salad dressing

Preparation

Step 1

In a large nonstick skillet, saute chicken in oil until no longer pink; drain. Stir in the hot sauce, salt and pepper.

In large bowl, combine the romaine, celery and carrots. Divide among four plates. Top with chicken. Serve with ranch dressing. Yield: 4 servings.