Buffalo Chicken Salad

Last week we put our house up on the market, which means that we're trying to keep it as clean as possible. If you've ever been in our shoes, then you know how frazzled I feel about keeping our kitchen clean. I love cooking, but I'm not always the cleanest cook. Actually, I'm a really messy cook, which now presents a problem.

One night, when I didn't know what to make for dinner because I wanted to keep things mess free, my husband reminded me about a meal we love that is ridiculously easy to make. This salad is filling, spicy, tangy, and is a meal even guys will sink their teeth into.

I love it, because it's a healthy alternative to devouring hot wings submerged in ranch dressing. My husband likes to skimp on the ingredients (just chicken, lettuce, cheese, and dressing for him), but I like including whatever veggies we have on hand. Consider the following more of a "how-to" instead of an actual recipe. In other words: tweak as you see fit!

Buffalo Chicken Salad

by The Tale of Two Kitchens

Ingredients:
Breaded chicken breast tenderloins
Buffalo wing sauce (Frank's RedHot Buffalo tastes great, but we actually use the store brand)
Lettuce
Blue cheese crumbles (reduced fat tastes just as good!)
Ranch or blue cheese dressing
tomatoes (optional)
green onions (optional)
celery (optional)
avocado (optional)

Directions:
Cook chicken in oven according to directions, flipping once to get both sides crisp. While chicken is cooking, prep salad bowls with lettuce and other ingredients. When chicken is finished cooking, set aside to cool. In a medium sized bowl, pour about 1/4–1/2 cup (to taste) hot wing sauce (you can always add more!). Cut chicken into bite-sized pieces and place in bowl with hot sauce. Toss to coat; place buffalo chicken on top of lettuce. Add desired amount of salad dressing; enjoy.