Quick Buffalo Chicken Salad

1. 1

   Preheat the oven to 400 degrees F (200 degrees C) and grease a baking sheet.

2. 2

   Season the chicken with 1 tablespoon Cajun seasoning. Heat oil in a cast iron skillet over medium-high heat. Add the chicken to the hot oil without crowding and cook, turning once, until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Remove the chicken from the pan to a plate to cool, about 10 minutes.

3. 3

   Stir the ranch dressing, hot sauce, and remaining 1 tablespoon Cajun seasoning together in a large bowl.

4. 4

   Cut the chicken into bite-sized pieces; add to the bowl with the sauce mixture and toss well, then place the chicken on the prepared baking sheet.

5. 5

   Bake in the preheated oven until just starting to get crisp, 5 to 10 minutes; remove to cool, about 10 minutes.

6. 6

   Combine the green leafy lettuce, tomatoes, cucumbers, and carrots in a salad bowl. Add the Buffalo chicken and blue cheese crumbles. Serve with your favorite dressing.

• Calories 1215.89 kcal High
• Protein 196.07 g Good Source
• Carbs 20.57 g Moderate
• Total Fat 43.56 g High
• Saturated Fat 5.82 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 652.49 mg High
• Sodium 2731.7 mg High
• Fiber 2.27 g Low Source
• Sugar 6.67 g Moderate
• Added Sugar 0.57 g Low Source
• Calcium 117.33 mg Low Source
• Iron 1.7 mg Low Source
• Potassium 166.71 mg Low Source
• Vitamin A 727.55 mcg_rae Good Source
• Vitamin C 22.7 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Tomatoes 🍅