Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts OR 1 pre-cooked rotisserie chicken, shredded
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (2.5ml) garlic powder
  • 1/4 tsp (1.25ml) onion powder
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup (120ml) hot sauce (such as Frank's RedHot)
  • 1/4 cup (60g) unsalted butter, melted
  • 1 tbsp (15ml) white vinegar
  • 1/2 tsp (2.5ml) Worcestershire sauce
  • 1/4 tsp (1.25ml) garlic powder
  • 6 cups (approx. 1.5L) chopped romaine lettuce
  • 1 cup (150g) chopped celery
  • 1/2 cup (75g) shredded carrots
  • 1/4 cup (30g) crumbled blue cheese (optional)
  • 1/4 cup (30g) thinly sliced green onions
  • 1/4 cup (30g) Ranch or Blue Cheese Dressing (optional, for drizzling)

Instructions:

  1. Cook the Chicken (If using raw chicken): Season chicken breasts with olive oil, garlic powder, onion powder, salt, and pepper. Cook in skillet over medium heat until internal temperature reaches 165°F (74°C). Let cool slightly, then shred.
  2. Prepare the Buffalo Sauce: In a small bowl, whisk together hot sauce, melted butter, white vinegar, Worcestershire sauce, and garlic powder.
  3. Combine Chicken and Sauce: In a large bowl, combine shredded chicken and Buffalo sauce. Toss to coat evenly.
  4. Assemble the Salad: In a separate large bowl, combine romaine lettuce, celery, carrots, blue cheese (if using), and green onions.
  5. Add Chicken and Serve: Add the Buffalo chicken to the salad. Toss gently to combine. Drizzle with Ranch or Blue Cheese dressing, if desired. Serve immediately.