Buffalo Chicken Salad

8 standard portions

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Ingredients

• 1 lb boneless and skinless chicken thighs (or chicken breasts)
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• ¼ teaspoon dried oregano
• ¼ teaspoon dried thyme
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup buffalo sauce
• 2 tablespoons vegetable oil (or avocado oil)
• 6 cups shredded romaine lettuce
• ½ small red onion ( sliced thinly about ⅛”)
• 1 cup grated carrot
• 3 stalks celery (sliced)
• 2 cups cherry tomatoes (sliced in half)
• 1 cup ranch dressing (divided)

Method

1. In a large bowl or ziptop bag, combine chicken with garlic powder, onion powder, smoked paprika, oregano, thyme, salt and pepper.
2. Add ½ cup of buffalo sauce to the chicken, and stir to combine. Allow to marinate in the fridge for at least 30 minutes, and up to 2 hours.
3. In a large skillet over medium high heat, heat oil and add the chicken. Cook in batches on both sides until the chicken is cooked through, and reaches an internal temperature of 165°F/74°C. This should take 10-15 minutes.
4. Remove onto a plate, drizzle with the remaining buffalo sauce and set aside to rest before slicing.
5. If you prefer to bake the chicken, preheat the oven to 400°F/200°C, and roast on a sheet pan for 20-25 minutes.
6. To a large bowl, add lettuce and ¼ cup of the dressing and toss gently to combine.
7. Top with onion, carrot, celery, cherry tomatoes. Slice the chicken into strips or chop into cubes, and top the salad with the chicken.
8. Drizzle the salad with the remaining ranch dressing and serve immediately.