Another staple in our house is Buffalo Chicken Salads. It is low carb and VERY yummy! Right now, I have this at least 3 times a week for lunch. I hope you like it as much as we do!
Ingredients
- Shredded Cheddar cheese
- Ranch-style salad dressing
- 4 large skinless, boneless chicken breast halves - cut into 1 inch cubes
- 2 tablespoons butter
- 1/2 bottle Franks Red Hot Buffalo Sauce
- 2 large carrots peeled and chopped
- 4 celery stalks chopped
- 2 heads romaine lettuce, chopped
Directions
- Heat a large skillet over medium high heat and melt butter.
- Add the chicken and cook to brown evenly, about 3 minutes. Reduce heat to medium, and add buffalo sauce. Simmer until chicken is cooked through and sauce is boiled off and sticking very well to the chicken, appx, 10 to 15 minutes.
- Toss together the lettuce, celery, and carrot in bowl. Add dressing and cheese to your desired taste and top salad with chicken, and serve.
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