Buffalo Chicken Salad with Blue Cheese Dressing

By surethingjoemayo

Ingredients

• 2 (8-ounce) Boneless, skinless chicken breast halves
• 2 tbsp. Cayenne Pepper Hot Sauce (Or Other Hot Sauce), plus more to taste
• 2 tsp. Olive Oil
• 2 Hearts Romaine, cut into 1-inch strips (about 8 cups)
• 4 Celery Stalks, thinly sliced
• 2 Carrots, coarsely grated
• 2 Scallions, green part only, sliced
• ½ cup Blue Cheese Dressing, recipe follows

Preparation

Step 1

Preheat the broiler. Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about ¾-inch, then cut the chicken crosswise into ½-inch strips. In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated. Arrange the chicken on a baking sheet and broil until it is cooked through, about 4 to 6 minutes, turning once.

In a large bowl combine the Romaine, celery, shredded carrots and scallions. Toss with the dressing. Divide the greens between 4 plates, top with the chicken. Serve with extra hot sauce