Buffalo Chicken Salad

Ingredients

1. 2 chicken tenders
2. 1/4 cups hot sauce
3. 2 tbsp butter
4. 3 cups iceberg salad mix (include cabbage and carrots)
5. 1 cup dark leafy greens (try spinach or kale for extra nutrition)
6. 2 tbsp fresh shredded cheddar cheese
7. 1/4 cups sliced black olives
8. Ranch dressing

Instructions

1. Cook chicken tenders according to package. I usually use a combination of the microwave and toaster oven so that it's quick yet still crispy. If you're using a rotisserie chicken, just cut up about a cup of chicken into bite-sized chunks.
2. In a glass bowl, melt butter then add hot sauce. Give it a stir to combine and create your buffalo sauce.
3. Toss chicken in buffalo sauce.
4. Divide iceberg salad mix and leafy greens between two salad bowls. Tear larger pieces as needed.
5. Layer buffalo chicken on top of the greens (cut up tenders if you'd like), add olives then cheddar cheese. Finish with a drizzle of ranch dressing.

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