25 minutes
Serves 4
Ingredients:
1 pound boneless, skinless chicken breasts
2 Tbsp. olive oil
2 Tbsp. butter
1 Tbsp. minced garlic
1 tsp. salt
1 tsp. black pepper
2 Tbsp. lemon juice
1/2 cup Buffalo sauce (We like Frank's Red Hot.)
8 cups lettuce
1/2 cup chopped onion
1/2 cup shredded carrots
1 cup cherry tomatoes
Make Dinner:
Chop chicken breasts into bite size pieces. Heat olive oil and butter in a large skillet over medium high heat. Add garlic and chicken. Sprinkle with salt, pepper and lemon juice. Sauté for 10 minutes until chicken is cooked through and starting to brown.
While chicken is cooking, arrange 2 cups of lettuce in the center of each of 4 dinner plates. Top each with 2 Tbsp. chopped onion, 2 Tbsp. shredded carrots and 3-4 cherry tomatoes. Remove chicken from heat and place in a medium mixing bowl. Add Buffalo sauce and toss to coat. Place 1/2 cup cooked, seasoned chicken atop each bed of lettuce. Serve with your favorite blue cheese or ranch dressing.