About the Recipe
Ingredients
2 skinless, boneless chicken breasts, cut in half horizontally
2 tablespoons Cajun seasoning, divided
1/4 cup grapeseed oil
1/3 cup ranch dressing
1/3 cup hot sauce
8 cups torn green leafy lettuce, or as needed
1 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/2 cup shredded carrots
1/2 cup crumbled blue cheese, or to taste
your favorite salad dressing
Preparation
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
Step 2
Season chicken with 1 tablespoon Cajun seasoning. Heat oil in a cast iron skillet over medium-high heat. Add chicken to the hot oil, without crowding, and cook, turning once, until no longer pink at the center and juices run clear, about 6 minutes per side. An instant-read thermometer inserted near the center will read 165 degrees F (74 degrees C). Remove chicken from pan to a plate to cool, about 10 minutes.
Step 3
Stir ranch dressing, hot sauce, and remaining 1 tablespoon Cajun seasoning together in a large bowl.Â
Step 4
Cut chicken into bite-sized pieces; add to bowl with sauce mixture and toss well. Place chicken on the prepared baking sheet.
Step 5
Bake in the preheated oven until just beginning to get crisp, 5 to 10 minutes; remove to cool, about 10 minutes.
Step 6
Combine green leafy lettuce, tomatoes, cucumbers, and carrots in a salad bowl. Add Buffalo chicken and blue cheese crumbles. Serve with your favorite dressing.
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