- 2 hearts romaine lettuce, chopped
- 1 cup shredded carrots
- 2 ribs celery with the greens, chopped
- 1/2 cup ranch dressing
- 1/2 cup blue cheese crumbles
- 1 pound chicken tenders, cut into bite sized pieces
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- Salt and pepper to taste
- 1/4 cup hot sauce (I use Frank's Buffalo Sauce)
Preheat 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 or 3 minutes, then add the hot sauce. Reduce heat and cook 5 minutes more.
Toss salad with dressing and season with salt and pepper. Top salad with buffalo chicken and serve.