Buffalo Chicken Salad with Homemade Ranch Dressing

Salad recipe created by Jenn's Food Journey
Dressing recipe adapted from Barefeet in the Kitchen
- Serves 2 -

2 boneless, skinless chicken breasts
1/4-1/2 cup Frank's Hot Sauce (or any hot sauce you would use for buffalo chicken)
4-5 cups green leaf lettuce, shredded or chopped
1 medium to large carrot, peeled and cut into matchsticks
1/2 English cucumber, cut into rounds than cut in half
1 cup cherry or grape tomatoes, halved
For the dressing -
2 Tablespoons mayonnaise
2 Tablespoons sour cream
2 Tablespoons buttermilk
1/2 teaspoon dried dill
1/4 teaspoon dried parsley
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/2 - 1 teaspoon white wine vinegar

Rinse off chicken and pat dry with a paper towel. Place in resealable plastic bag. Pour the hot sauce over the chicken, seal bag and refrigerator for at least 1 hour.

Meanwhile, make the dressing by adding all ingredients together in a measuring cup or jar with lid. Stir or shake until everything is well combined. Taste for seasoning. Place in refrigerator until ready to use.

Preheat grill to 375 degrees. Clean and oil grill grates. Remove chicken from bag and discard any remaining sauce. Place the chicken over direct heat and grill for 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Remove from grill - I poured a little more hot sauce on the chicken as it came off the grill, just for some added flavor - and allow to cool. Once cooled, cut into thin slices or bite sizes pieces.

Build the salad by placing the lettuce on a plate or in a large bowl. Top with carrots, tomatoes and cucumbers. Add the chicken and drizzle on the dressing. Serve and enjoy!