Buffalo Chicken Salad

I was so excited when I found this recipe for Buffalo Chicken Salad.  It is similar to salads I've ordered in restaurants and thoroughly enjoyed before but never thought to make at home. I prefer this salad with ranch dressing but if you are a bleu cheese person, go ahead and use that instead.  Either way, if you like wings, I promise this salad will not disapoint!
 

Buffalo Chicken Salad

1/2 cup vegetable oil

1/2 cup flour

1/2 teaspoon salt

1/2 cup milk

1 large boneless skinless chicken breast, cut into bite size pieces

1/4 cup wing sauce (I used Frank's Red Hot)

4 cups romaine lettuce (or lettuce of your choice-I also think Boston lettuce also works well)

2 carrots, peeled and sliced

2 celery stalks, sliced

1/4 shredded Monterey Jack cheese (or crumbled bleu cheese if you prefer)

1/4 cup ranch dressing

In a deep frying pan or skillet, heat just enough oil to cover chicken over medium high heat. In a shallow bowl, combine flour and salt. Pour milk into a separate shallow bowl.  Coat the chicken in milk, then dip it the flour mixture. Dip in milk again, then flour mixture once more. Place coated chicken on a plate and refrigerate for 10-15 minutes.

Meanwhile, assemble your salad by tossing together the lettuce, carrots, celery and cheese in a large bowl.

Fry chicken in oil for 10 minutes until golden brown and cooked through. Drain on paper towels. Toss the chicken with the hot sauce. Add chicken to salad and pour desired amount of ranch dressing over salad.

Serve immedietely. 

Serves 2.

Slightly adapted from So Tasty, So Yummy and Apple A Day