Step by step

Method

4 steps

1. 1

   Season 1½ lb boneless chicken breasts or tenders with salt and pepper. Heat 2 tablespoons oil in a skillet over medium-high. Sear 6–8 minutes per side until cooked through and golden (165°F inside). Rest 5 minutes so the juices settle, then slice.

2. 2

   Toss the warm sliced chicken with ½ cup buffalo wing sauce until every piece is coated and sticky-orange. Warm chicken grabs the sauce better than cold.

3. 3

   Divide 8 cups chopped romaine among bowls. Top with sliced celery, 1 cup halved cherry tomatoes, the buffalo chicken, and ½ cup blue cheese crumbles.

4. 4

   Drizzle with ½ cup ranch or blue cheese dressing and serve right away while the chicken is still warm against the cold crunchy greens. You want spicy buffalo chicken over crisp cool salad with creamy dressing — not wilted lettuce or dry unsauced chicken.