Ingredients
2boneless, skinless chicken breasts,8-ounce
salt and pepper
2tbspolive oil
3tbspcayenne hot sauce
8cupsRomaine lettuce,roughly-chopped
2celery stalks,thinly sliced
2scallions,thinly sliced
1avocado,diced
blue cheese,crumbled
½cupplain greek yogurt
½cupcrumbled blue cheese
1clovegarlic,finely minced
1tbspred wine vinegar
1tbsplemon juice
pinch each of cayenne pepper,salt and black pepper
a tablespoon or two of milk to thin the dressing,optional, if needed
Preparation
Place chicken breasts between two pieces of plastic wrap and use a meat mallet to pound to even thickness, about ½-inch thick. Season on both sides with salt and pepper.
Heat oil in a large saute pan over medium-high heat. Add chicken breasts and cook for about 5 minutes per side or until cooked through and no longer pink inside.
Remove from heat and transfer chicken to a plate to rest for at least 5 minutes. Cut into strips or bite-sized pieces, then toss chicken with your desired amount of buffalo sauce.
Meanwhile, toss together lettuce, celery, scallions and avocado with the Greek Yogurt Blue Cheese Dressing until combined. Serve topped with the buffalo chicken.
Whisk all ingredients together until combined. Stir in a little extra milk if needed to thin.
