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.

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