Ingredients
2 skinless, boneless chicken breasts, cut in half horizontally
2 Tbs Cajun seasoning, divided
1/4 cup grapeseed oil
1/3 cup ranch dressing
1/3 cup hot sauce
8 cups torn green leafy lettuce, or as needed
1 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/2 cup shredded carrots
1/2 cup crumbled blue cheese, or to taste
your favorite salad dressing
Directions
- Preheat the oven to 400 degrees. Grease a baking sheet.
- Season chicken with 1 tablespoon Cajun seasoning. Heat oil in a cast iron skillet over medium-high heat. Add chicken to the hot oil, without crowding, and cook, turning once, until no longer pink at the center and juices run clear, about 6 minutes per side. An instant-read thermometer inserted near the center will read 165 degrees. Remove chicken from pan to a plate to cool, about 10 minutes.
- Stir ranch dressing, hot sauce, and remaining 1 tablespoon Cajun seasoning together in a large bowl.
- Cut chicken into bite-sized pieces; add to bowl with sauce mixture and toss well. Place chicken on the prepared baking sheet.
- Bake in the preheated oven until just beginning to get crisp, 5-10 minutes; remove to cool, about 10 minutes.
- Combine green leafy lettuce, tomatoes, cucumbers, and carrots in a salad bowl. Add Buffalo chicken and blue cheese crumbles. Serve with your favorite dressing.
