NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp ghee

2 tbsp hot sauce

2 cup romaine lettuce

0.5 cup celery

0.5 cup carrots

0.5 cup cucumber

0.25 cup Greek yogurt

1 tbsp blue cheese crumbles

1 tsp lemon juice

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp dried dill

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast evenly on both sides with the sea salt and black pepper.

• 2

  Heat a medium skillet over medium-high heat and sear the chicken for 6 to 8 minutes per side until the internal temperature reaches 165°F.

• 3

  In a small mixing bowl, whisk together the Greek yogurt, lemon juice, garlic powder, onion powder, and dried dill until smooth to create the ranch dressing.

• 4

  In a separate small bowl, whisk together the melted ghee and hot sauce until the mixture is fully emulsified and vibrant.

• 5

  Once the chicken has rested for 5 minutes, chop it into bite-sized cubes and toss them in the buffalo sauce until every piece is well-coated.

• 6

  In a large salad bowl, combine the chopped romaine lettuce, celery, carrots, and cucumber to create a fresh, colorful base.

• 7

  Top the vegetable mixture with the buffalo chicken and sprinkle the blue cheese crumbles over the top.

• 8

  Finish by drizzling the prepared buttermilk ranch over the salad and serve immediately while the chicken is still warm.