Shelly's Recipe

BUFFALO CHICKEN SALAD

Category: Salads - Poultry

3 tbsp butter
2 tbsp hot pepper sauce, or more to taste
1 tsp canola oil
3 (6 oz) boneless, skinless chicken breasts, cut into 24 (1-inch) cubes
1/4 tsp salt
1/8 tsp freshly ground black pepper

For salad:
3 celery stalks, cut into 24 (1-inch) pieces
2 or 3 Romaine hearts, chopped
Blue Cheese Salad Dressing

Cut chicken breasts and celery into 24 (1-inch) pieces. Melt butter in a medium nonstick saucepan. Whisk in pepper sauce and cook for 1 to 2 minutes, or until slightly thickened; set aside.

Heat oil in a large nonstick skillet over medium-high heat. Season chicken with salt and pepper, add to pan, and cook, turning occasionally, until browned on all sides, about 6 minutes. Add margarine mixture to pan and gently toss chicken until well coated, 1 to 2 minutes. Remove chicken from pan and set aside.

Place celery and Romaine lettuce in large, wide serving bowl. Dress lightly with blue cheese dressing. Scatter chicken pieces over all. Serve. Serves 4 to 6.