www.pouchfriendly.com Buffalo Chicken Salad 2 (8-ounce) boneless, skinless chicken breast halves 2 tablespoons cayenne pepper hot sauce (or other hot sauce), plus more to taste 2 teaspoons olive oil 2 hearts Romaine, cut into 1-inch strips (about 8 cups) 4 celery stalks, thinly sliced 2 carrots, coarsely grated 2 scallions, green and white part, sliced Light Blue Cheese dressing Preheat the broiler. Cut chicken into 1/2-inch pieces. In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated (I like to let mine sit for a while, this intensifies the level of hot). Arrange the chicken on a baking sheet and broil until it is cooked through, about 4-6 mins. Arrange salad and toppings on plate, top with dressing.
Orignal From: Buffalo Chicken Salad - Cooking after Gastric Bypass
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