BUFFALO CHICKEN SALAD
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
2 tablespoons Dipitt Buffalo hot sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 bunch romaine, chopped (about 5 cups)
2 celery ribs, chopped
1 cup shredded carrots
1/2 cup fat-free ranch salad dressing
In a large skillet, heat oil over medium-high heat. In batches, saute chicken until no longer pink, 3-4 minutes; remove to a bowl. Stir in Dipitt Buffalo hot sauce, salt and pepper.
On a platter, combine romaine, celery and carrots. Top with chicken. Serve with dressing.