Coconut Free Buffalo Chicken Salad

Total time35 min

Prep time20 min

Cook time15 min

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts (2 large)
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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For the buffalo sauce

⅓ cup hot sauce (such as frank's redhot)
2 tbsp unsalted butter
1 tsp white wine vinegar

For the salad

2 heads romaine lettuce, chopped (about 10 cups)
3 stalks celery, thinly sliced
1 cup cherry tomatoes, halved
½ cup shredded carrots
½ cup crumbled blue cheese
½ cup ranch dressing

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Pat the chicken breasts dry with paper towels. In a small bowl, stir together the garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub the spice mixture evenly over both sides of each breast.
2
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the chicken and cook undisturbed for 6–7 minutes, until the underside is deep golden and releases easily from the pan. Flip and cook for another 5–7 minutes, until the chicken reaches 165°F (74°C) on a meat thermometer inserted at the thickest part.

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