A pan-seared boneless skinless chicken breast lightly coated in buffalo sauce served on top a bed of romaine, carrots, celery, and red onion with a creamy Greek yogurt based dressing.
Yields: 2 large salads or 4 small salads
1 Tablespoon Olive Oil
2 Large boneless Skinless Chicken Breast
1/3 Cup Frank's Red Hot Buffalo Wing Sauce
6 Cups Chopped Romaine Hearts
2 Ribs Celery, thinly sliced into half-moons
1 Cup Shredded Carrots
1/4 Medium Red Onion, thinly sliced
2 Ounces Crumbled Blue Cheese
For the Dressing:
1/2 Cup Nonfat Plain Greek Yogurt
2 Tablespoons Extra Virgin Olive Oil
1/2 Teaspoon Onion Powder
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Honey
1/8 Teaspoon Ground Cumin
To make the chicken, heat the olive oil in a medium skillet over a medium high flame. Liberally season the chicken breasts with salt and pepper. Once the oil is shimmering, add the chicken. Cook for one minute. Reduce the heat to low, flip the chicken. Cover with a lid. Cook for 10 minutes.
Turn the heat off. Let the chicken sit, covered for 10 more minutes. Remove chicken and let sit on a cutting board while you gather salad ingredients.
In a small bowl, whisk together the dressing ingredients. Let sit off to the side until ready to top. You can even keep the chicken, salad, and dressing separate in the fridge until ready to eat.
In a very large bowl, combine the romaine, celery, carrots, and onion. Add the dressing and toss to coat.
In a separate medium bowl, add the buffalo sauce, chopped chicken and lightly coat the chicken in the buffalo sauce.
Transfer/divide to 4 small bowls of 2 large bowls. Top with blue cheese, chicken, and then serve.