Rachael Ray's Buffalo Chicken Salad

Buffalo Chicken Salad by Rachael Ray

My daughter in law Melissa turned me on to this. :o) LOL!

Serves 4

2 hearts romaine lettuce, chopped

1 cup shredded carrots, available in pouches

2 ribs celery with greens, chopped

1/2 cup ranch dressing

1/2 cup blue cheese crumbles

1 package chicken tenders (12-16 ounces), cut into bite-size pieces

( I used 2 big chicken breasts)

1 tablespoon vegetable oil

2 tablespoons butter

Salt and black pepper

1/4 cup hot sauce (1 1/2 Tablespoons hot sauce and the rest of the 1/4 cup Taco Sauce)

Pre-heat a skillet over medium-high heat.

Combine lettuce, carrots and celery in a salad bowl. Combine ranch dressing and blue cheese crumbles in a small bowl.

Add oil and butter to hot pan with the chicken. Season with salt and pepper and sear for 2-3 minutes, then add hot sauce. Reduce heat a little and cook five minutes more.

Toss salad with dressing and season with salt and pepper. Top salad with Buffalo Chicken and serve.