Buffalo Chicken Salad

Step 1

Place each chicken breast on a cutting board. Using the flat side of a meat mallet or the bottom of a heavy pan, pound the chicken until it is an even thickness of about ½ inch throughout.

Step 2

Pat the chicken dry with a paper towel. Sprinkle salt and pepper evenly on both sides.

Step 3

Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 4

Lay both chicken breasts flat in the hot oil. You should hear a loud, steady sizzle immediately. Do not move them for 5 minutes so they develop a golden crust.

Step 5

Flip each breast over using tongs. Cook for another 5 minutes until the second side is golden and a meat thermometer inserted into the thickest part reads 165°F.

Step 6

Transfer the cooked chicken to a cutting board and let it rest for 2 minutes. Using two forks, shred the chicken into bite-sized pieces, pulling the meat apart along the grain.

Step 7

Return the shredded chicken to the skillet and pour 0.5 cup of buffalo sauce over it. Stir constantly until every piece is coated with sauce, about 1 minute.

Step 8

Divide 4 cups of mixed salad greens between two plates or bowls, creating an even base.

Step 9

Spoon the buffalo chicken onto the center of the greens on each plate.

Step 10

Drizzle 2 tablespoons of ranch dressing over each salad.