4 Servings 10 min Cook
2 Head Lettuce
1 Cup grated Carrots
2 Stalk, small (5" long) Celery
1/2 Cup Ranch Dressing
1/2 Cup, crumbled, not packed Blue Cheese
1 Tbsp Vegetable Oil
2 Tbsp Butter
2 Breast, bone and skin removed Chicken Breast
4 Tbsp Pepperr Or Hot Sauce
1 Dash Salt
1 Dash Pepper
Preheat a skillet over medium-high heat.
Combine chopped 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 hot sauce.
Reduce heat a little and cook 5 minutes more, or until chicken is cooked through and no longer pink.
Toss salad with dressing and season with salt and pepper.
Top salad with Buffalo chicken and serve.