Buffalo Chicken Salad

1 (8-ounce) boneless, skinless chicken breast halves
1 tablespoons cayenne pepper hot sauce (or other hot sauce), plus more to taste
1 teaspoons olive oil
1 hearts Romaine, cut into 1-inch strips (about 8 cups)
2 celery stalks, thinly sliced 
1 scallions, green part only, sliced

Preheat the broiler. Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 3/4-inch, then cut the chicken crosswise into 1/2-inch strips. In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated. Arrange the chicken on a baking sheet and broil until it is cooked through, about 4 to 6 minutes, turning once.

In a large bowl combine the Romaine, celery and scallions. Toss with dressing. 

I made this the other day and it was very, very spicy -- too spicy!! I ended up wiping some of the sauce off the chicken.

1 cup lettuce = 6 g carbs

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