Grilled Buffalo Chicken Salad

• 2 whole Chicken Breasts
• 1/4 cups Extra Virgin Olive Oil
• 1 Tablespoon Kosher Salt
• 1 teaspoon Ground Black Pepper
• 1/2 cups Franks Buffalo Sauce
• 2 whole Heads Of Romaine Lettuce
• 1/2 cups Shredded Or Diced Carrots
• 1/2 cups Sliced Red Onion
• 1 cup Shredded Mozzarella (reduced Fat)
• 1 cup Light Ranch Dressing

1. I start out by grilling up my two chicken breasts, that have been marinating olive oil, salt, and pepper. Grill over medium heat for about 5 minutes per side, or until juices run clear. Once these are cooked up, I cut them into strips and drizzle them in the buffalo sauce. (I take a container with a lid and shake it all up.)
2. I cut up my lettuce, chop up my carrots (I like to use baby carrots), and slice my red onions. I add the buffalo strips on top, and then add about a 1/2 cup of cheese, and then top with some ranch dressing.
3. It tastes just as good as those deep fried buffalo wings, I swear it!

chicken breasts, ubc, kosher salt, ground black pepper, buffalo sauce, carrots, red onion, mozzarella, dressing

Taken from tastykitchen.com/recipes/salads/grilled-buffalo-chicken-salad/ (may not work)