Kale Buffalo Chicken Salad

Shake up your afternoon lunch with this recipe!

By: Kate Mayberry

Yields about 2 servings

Ingredients:

• 2 chicken breasts, cut into cubes or strips

• 1/4 cup hot sauce

• 2 tablespoons butter

• 1 teaspoon garlic powder

• 2 tablespoons olive oil

• Salt and pepper

• 3 cups of kale, torn off the stems and into bite sized pieces

• 3 cups romaine lettuce, chopped

• 1 cup cherry tomatoes, halved

• 1/4 cup thinly sliced red onion

• 1/2 cup sliced cucumber

• 1/4 cup feta cheese

• Ranch (or blue cheese) dressing for topping!

• Salt and pepper

Directions:

Start by making the chicken. Put the chicken, olive oil and spices into a skillet and cook over medium to high heat until cooked through and golden brown. About 12 minutes.

Once the chicken is cooked, add the hot sauce and butter to the chicken and stir, this mixture turns into your buffalo sauce.

While the chicken cooks, chop up all your veggies. Add the kale to the bowl first, add a few tablespoons of ranch dressing to the kale and massage the kale with the dressing- this breaks it down and makes it easier to eat. Next add all of the other veggies to the bowls and toss with some salt and pepper!

Plate it up! Divide the salad mixture between two plates. Top the salad with the warm buffalo chicken mixture and feta cheese. Finish it off with another drizzle of ranch (or blue cheese) dressing and hot sauce.