Buffalo Chicken Salad with Crispy Chicken, Romaine, Celery, Blue Cheese, and Ranch

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

1. Slice 1¾ pounds boneless skinless chicken breasts into 1-inch strips and pat dry with paper towels. 5 min
2. In a shallow bowl, whisk together ½ cup all-purpose flour, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked paprika, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper. 3 min
3. Dredge each chicken strip in the seasoned flour, pressing to coat evenly, and shake off any excess. 4 min
4. Timing-sensitive step. Heat 3 tablespoons vegetable oil in a large skillet over medium-high until shimmering, then sear the chicken strips in a single layer for 3–4 minutes per side until golden and cooked through — work in batches to avoid crowding. 10 min
5. Timing-sensitive step. In a small saucepan over low heat, melt 2 tablespoons unsalted butter with ½ cup Frank's RedHot sauce, stirring until smooth and combined, about 2 minutes. 3 min
6. Chop 3 romaine lettuce hearts into bite-sized pieces, thinly slice 4 celery stalks on the bias, halve 1 cup cherry tomatoes, and thinly slice ½ red onion. 8 min
7. Toss the cooked chicken strips in the buffalo sauce until evenly coated. 2 min
8. Divide the romaine, celery, cherry tomatoes, and red onion among 4 serving bowls. 3 min
9. Top each bowl with the buffalo chicken strips, 1 oz blue cheese crumbles, and 2 tablespoons ranch dressing, then garnish with fresh chives (optional) and serve immediately. 2 min