Buffalo Chicken Salad

Buffalo Chicken Salad

2 Hearts Romaine Lettuce, Chopped
1 Cup Shredded Carrots
2 Celery Stalks,Chopped
1/2 Cup Ranch Dressing
1/2 Blue Cheese Crumbles
1-2 Lb Chicken Breast, Boneless/Skinless
1   TBL Olive Oil
1   TBL Butter
1/2 Cup Hot Sauce
Salt and pepper to taste

• In a small bowl combined ranch dressing and blue cheese crumbles, set aside.
• Cut chicken into bite size pieces. Preheat skillet over medium heat, add oil and butter to hot pan add chicken. Season chicken with salt and pepper sear chicken for 2-3 minutes.
• Reduce heat add hot sauce. Cook for an additional 5 minutes or until chicken is cooked through.
• Combined lettuce, carrots, celery and dressing. Toss well , top salad with chicken

Autumn Chopped Chicken Salad

Autumn Chopped Chicken Salad......... MMMMMM GOOOOOD!


1 - Head of Romaine Lettuce, Chopped
2 - Medium Bartlett Pears, Chopped
2 - Small Gala Apples, Chopped
1- Cup Craisians
1- Cup Pecans
3 - Slices of Bacon, Cooked and chopped
1 - Cup Poppy Seed Dressing
1 - TBLS Balsamic Vinegar

2- Chicken Breast, Boneless Skinless
2- TBLS Olive Oil
Salt and pepper to taste
Garlic herb Seasoning

1. In a medium saute pan heat olive oil over medium heat. Season and cook chicken for about 10-12
   minutes on each side or until chicken is no longer pink on the inside. Set to the side and let cool.

2. I a large bowl combined all salad ingredients, toss well and top with chicken. In a small bowl
    combine dressing and vinegar together and serve on the side.