BUFFALO CHICKEN SALAD

Place the medium saute pan on medium heat. Add 1-2 tablespoon of oil (enough to coat the pan with 1/4 inch of oil). Preheat for 3-4 minutes then carefully place the breaded chicken into the hot oil. Cook each side of the chicken breast for 4-5 minutes until crispy and fully cooked. If the breading is getting too dark, lower the heat and cook each side for 1-2 additional minutes. It is recommended to cook poultry to an internal temperature of 165 F. When fully cooked remove the chicken from the pan and place it on the cutting board. Cut the breaded chicken into bite sized pieces and place into the small bowl. Add the buffalo sauce and mix well, until the chicken is thoroughly coated.

While the chicken is cooking wash the carrots, celery, and grape tomatoes. Halve the tomatoes and chop the celery into bite sized pieced.

Place the baby romaine into the medium bowl and add the basil ranch dressing along with the cut tomatoes, celery, and carrots. Mix well.

Divide the salad between 2 bowls. Top with the buffalo chicken and then sprinkle on the blue cheese crumble.