Buffalo Chicken Salad

• •
  Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

• •
  salt and pepper
• •
  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  3 Tbsp. cayenne hot sauce (I prefer Frank’s)
• •
  Lettuce, Romaine(1920g)
• •
  Celery
• •
  Green Onion (Scallion)
• •
  Avocado
• •
  Blue cheese dressing
• •
  Greek Yogurt (2%)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

• •
  Cheese, Blue, Crumbled(120g)
• •
  Garlic
• •
  Vinegar, Red Wine(15g)
• •
  Lemon Juice, Fresh(15g)
• •
  Pinch Each Of Cayenne Pepper, Salt And Black Pepper

Instructions

1. 1Place the chicken breast between two pieces of plastic wrap and pound with a meat mallet to even 1/2-inch thickness. Season both sides generously with salt and pepper.
2. 2Heat the olive oil in a large sauté pan over medium-high heat until shimmering, about 1–2 minutes. Add the chicken and cook 5–6 minutes per side over medium-high heat until golden brown and the internal temperature reaches 165°F. Transfer to a plate and let rest 5 minutes, then cut into bite-sized pieces.
3. 3While the chicken rests, mince the fresh garlic and whisk together in a small bowl: the minced garlic, red wine vinegar, lemon juice, and the Greek yogurt until smooth. Stir in the blue cheese dressing until combined; thin with additional Greek yogurt if needed for drizzling consistency.
4. 4Chop the romaine lettuce, celery, and green onions into bite-sized pieces. Slice the avocado.
5. 5Toss the lettuce, celery, green onions, and avocado together in a large bowl with half of the dressing until lightly coated.
6. 6Add the rested chicken pieces to the salad and drizzle with the remaining dressing. Toss gently to combine.
7. 7Top with the crumbled blue cheese and serve immediately, or divide evenly into 2 airtight containers while warm, refrigerate, and add the blue cheese crumbles just before eating to prevent sogginess.