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 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