Grilled Buffalo Chicken Salad

Ingredients

• 1 Celery Stalk
• 1 Red Onion
• 1 Roma Tomato
• 1 Romaine Heart
• 2 Boneless Skinless Chicken Breasts
• 1 tsp. Spicy Buffalo Seasoning
• 1 ½ oz Gluten-Free Ranch Dressing
• 1 oz Blue Cheese
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Grilled Buffalo Chicken Salad: with ranch dressing and blue cheese 2 Boneless Skinless Chicken 1 tsp. Spicy Buffalo Seasoning 1 oz. Blue Cheese

2. 2

   Cook Within: Impress your diners (and yourself) by getting pro-looking crosshatch marks on grilled meats. Imagine your grill is a clock and place meat on grill so tip points at 10 o’clock. After 2-3 minutes, rotate so tip points at 2, and cook another 2-3 minutes. Repeat on second side. This enhances presentation, allows meat to cook evenly, and gets great char flavor. Many people know that Buffalo wings were invented at the Anchor Bar in Buffalo, NY, but did you know they were actually a mistake? In 1964, the Anchor Bar owner was sent a case of chicken wings she didn’t order, but she decided to take a flyer (so to speak) on them and serve them tossed in hot sauce.

3. 3

   Prepare the Ingredients: Trim ends off celery and cut into ¼” dice. Halve and peel onion. Slice halves into thin strips. Core Roma tomato and cut into ½” dice. Hold romaine head at root end and chop coarsely. Rinse chicken breasts, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

4. 4

   Grill the Chicken: Heat a grill pan or outdoor grill over medium-high chicken to hot grill and cook until chicken reaches a minimum internal temperature of 165 degrees, 6-7 minutes per side. Remove chicken from grill and brush each side with Buffalo sauce (to taste, or serve Caramelize the Onions medium heat. Add onions to hot pan and cook, stirring occasionally, until browned, 10-12 minutes. If pan becomes dry, add water 1 Tbsp. at a time. While onions caramelize, prepare Buffalo sauce.

5. 5

   Toss the Salad: romaine, celery, and tomatoes to bowl and toss

6. 6

   Plate the Dish: Place a serving of salad on a plate and top with cooked chicken breast. Garnish salad with blue cheese crumbles and caramelized onions. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts adds a touch of heat to chicken. Brush lightly onto cooked chicken or serve on side to control spice. the recipe before you start–we promise it will be time