Buffalo Chicken Salad
Servings: 4
Ingredients
- 16 oz boneless chicken thighs
- 1 cup buffalo hot sauce
- 1 each red bell pepper
- 3 each celery stick
- 1/2 cup diced red onions
- 8 cups romaine lettuce
- 8 tbsp ranch dressing
Instructions
Pre-Cook (Mise En Place):
- Gather your equipment: Baking dish, cutting board, knife
- Pre-heat the oven to 425F
- Slice all your veggies into small bite size pieces
Cooking Method:
- Place chicken in a baking dish. Cover the chicken with buffalo sauce and mix well
- Place in the oven for 30 minutes. After 30 minutes, flip the chicken and cook for another 10 minutes. Use a thermometer to ensure that the chicken has cooked to an internal temperature of 165F
- After the chicken has cooked, remove it from the oven and let it cool before slicing into bite size pieces
- Assemble the chicken on top of the salad ingredients and serve with ranch dressing