Buffalo Chicken Salad Bowls recipe
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- 1 ½ tablespoons olive oil 6 chicken tenders, cut in 1-inch pieces salt and ground black pepper to taste 3 tablespoons cayenne pepper sauce (such as Frank's® RedHot®) 1 tablespoon butter ½ head lettuce, chopped, or to taste ½ cup chopped red cabbage 1 tomato, diced 1 avocado, diced ⅓ red onion, diced 4 tablespoons ranch dressing, or to taste
Nutrition Info
- 680.2 caloriescarbohydrate: 20.5 gcholesterol: 117.3 mgfat: 50.6 gfiber: 10.1 gprotein: 39.2 gsaturatedFat: 10.7 gservingSize: -sodium: 1072.8 mgsugar: 8.2 gtransFat: : -unsaturatedFat: : -
Directions Buffalo Chicken Salad Bowls
Directions
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Heat olive oil in a pan on medium heat. Season chicken tenders with salt and pepper. Place in the hot oil and cook until golden brown, 4 to 5 minutes per side. Remove chicken to a bowl and set aside.
Add cayenne pepper sauce and butter to the pan. Cook and stir until thickened, about 1 minute. Pour over the chicken. Mix well until all chicken pieces are well covered.
Divide lettuce, cabbage, tomato, avocado, and red onion between 2 bowls. Place chicken on top. Drizzle with ranch dressing.