Mary Alexander Satterfield is a Memphis-based recipe developer and content creator. She runs a food blog called @the_hungry_hooker inspired by her maiden name Hooker. MA takes recipes you love and lightens them up with clean ingredients giving them a healthy twist. Learn more at Hungryhooker.com and follow on Instagram @the_hungry_hooker.
- 1 lb. boneless skinless chicken thighs
- 4 cups romaine lettuce, chopped
- 1 orange bell pepper, chopped
- 1/3 cup celery, chopped
- 1/4 cup dill, chopped
- 1/4 cup green onion, chopped
- 1/4 cup crumbled blue cheese
- 1/4 cup ranch dressing
- 1/4 cup buffalo sauce
- Salt, to taste
- Pepper, to taste
- 1 tablespoon olive oil
In a cast iron skillet over medium-high heat, drizzle olive oil and add the seasoned chicken thighs.
Sear on each side for 4-5 minutes or until the internal temperature
reaches 165 degrees.
Once the chicken is cooked, set it aside and chop into small bite-sized pieces. Add the chopped chicken to a bowl and toss with buffalo sauce.
In a large bowl, add chopped lettuce, bell pepper, green onion, dill, celery, and blue
cheese crumbles. Toss the salad to combine.
Serve the salad with buffalo chicken and enjoy!
Prep Time: 30 minutes | Makes 4-6 Servings