Light Buffalo Chicken Salads

• 2 whole (about 8 Oz. Size) Large Chicken Breasts
• Salt And Pepper
• 3 Tablespoons Butter, Divided
• 10 cups Salad Greens
• 2/3 cups Grated Carrot
• 1/2 pints Cherry Tomatoes, Halved
• 1/2 cups Blue Cheese Crumbles, Or Other Cheese
• Croutons, Sliced Green Onions, Or Any Other Salad Veggies You Like!
• Salad Dressing Of Your Choice
• 1/2 cups Hot Sauce, Your Choice
• 1 Tablespoon Sriracha Or Other Chili-garlic Paste

1. Heat a large skillet to medium-high heat. Salt and pepper the chicken on both sides.
2. Add 2 tablespoons of the butter to the hot pan. When the butter melts and is foamy, add the chicken. Cook for 5 minutes on the first side until the edges turn opaque and the chicken is browned. Flip, and continue cooking for 5 more minutes until chicken is cooked through. If your chicken is very thin, this might only take 3 minutes per side.
3. While the chicken is cooking, assemble the salads with greens, veggies, cheese, and other toppings. Dress the salads. Remove chicken from pan.
4. Turn heat to low, and add remaining tablespoon of butter and hot sauces to the pan drippings. Stir together, scraping any chicken bits from the bottom of the pan. Taste the sauce, and add more hot sauce if you can handle it!
5. When the chicken is cool enough to handle, thinly slice it on an angle, and return the chicken to the pan. Toss with the sauce to coat.
6. Dress the salads. Divide the chicken evenly on top of the dressed salads, and top with more dressing if you'd like.
7. Enjoy!

chicken breasts, salt, butter, salad greens, carrot, pints, blue cheese crumbles, croutons, salad dressing of, hot sauce, garlic

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