Categories: Meals
Ingredients
- 1 Celery Stalk
- 1 Red Onion
- 1 Roma Tomato
- 1 Romaine Heart
- 2 Boneless Skinless Chicken Breasts
- 1 tsp. Spicy Buffalo Seasoning
- 11/2 oz. Gluten-Free Ranch Dressing
- 1 oz. Blue Cheese
Directions
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Trim ends off celery and cut into ¼" dice. Halve and peel onion. Slice halves into thin strips. Core Roma tomato and cut into ½" dice. Hold romaine head at root end and chop coarsely. Rinse chicken breasts, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
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Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add onions to hot pan and cook, stirring occasionally, until browned, 10-12 minutes. If pan becomes dry, add water 1 Tbsp. at a time. While onions caramelize, prepare Buffalo sauce.
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Combine seasoning blend and 2 tsp. olive oil in a small bowl.
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Heat a grill pan or outdoor grill over medium-high heat and coat surface with cooking spray. Add chicken to hot grill and cook until chicken reaches a minimum internal temperature of 165 degrees, 6-7 minutes per side. Remove chicken from grill and brush each side with Buffalo sauce (to taste, or serve on side).
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Place ranch dressing in a large mixing bowl. Add romaine, celery, and tomatoes to bowl and toss to combine.
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Place a serving of salad on a plate and top with cooked chicken breast. Garnish salad with blue cheese crumbles and caramelized onions.