Chopped Buffalo Chicken Salad

• 2 whole Chicken Breasts
• 1 dash Salt And Pepper To Season
• 1 Tablespoon Oil, Or As Needed For The Pan
• 1-1/4 cup Buffalo Sauce (we Use Frank's Red Hot)
• 1 Tablespoon Butter
• 2 Tablespoons Brown Sugar
• 2 whole Carrots, Chopped
• 2 whole Celery Stalks, Chopped
• 1 whole Heart Of Romaine, Chopped
• 1 bag (about 9 To 11 Oz. Size) Lettuce Salad
• 3/4 cups Cheddar Cheese
• 3/4 cups Ranch Dressing

1. Start by grilling the chicken breasts in a grill pan, on the grill or just in a large skillet on medium heat. Make sure to season with salt and pepper and drizzle the pan with a bit of oil to prevent sticking. Cook the chicken until it is no longer pink in the middle.
2. While the chicken grills/cooks, add the Buffalo sauce, butter and brown sugar to a small sauce pan. Place it on the stove on medium heat and let it bubble away for about 3 minutes or so. Remove from the heat.
3. When the chicken is fully cooked, remove from the heat and chop into small pieces. Pour the Buffalo sauce over the chicken and toss to coat.
4. Chop the veggies and lettuce. Put them in a large bowl and add the cheese. Pour over the ranch dressing, a little at a time, until everything is fully coated.
5. To serve, take the salad and add it to a large plate. Top with chicken.
6. Enjoy!

chicken breasts, salt, oil, buffalo sauce, butter, brown sugar, carrots, celery, heart of romaine, salad, cheddar cheese

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