Ingredients:
2 hearts of romaine lettuce, chopped
1 cup shredded carrots
1 lb chicken breast, cut into bite size pieces
1 Tbsp. vegetable oil
2 Tbsp. butter
Salt and black pepper
1/4 cup Frank's hot sauce
Ranch or Blue Cheese dressing
Directions:
Preheat a skillet over medium-high heat. Add oil and butter to the hot pan with the chicken. Season with salt and pepper and sear for 2-3 minutes, then add hot sauce. Reduce heat a little and cook about 5 minutes more. Combine the lettuce and carrots; top salad with chicken and dressing.
(We liked this served with celery sticks and cheese quesadilla wedges.)
Recipe courtesy Rachael Ray
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