Buffalo Chicken Salad
2 tablespoons cayenne pepper hot sauce (or other hot sauce), plus more to taste
2 teaspoons olive oil
2 hearts Romaine, cut into 1-inch strips (about 8 cups)
4 celery stalks, thinly sliced
2 carrots, coarsely grated
2 scallions, green part only, sliced
1/2 cup Blue Cheese Dressing, recipe follows
2. Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 3/4-inch, then cut the chicken crosswise into 1/2-inch strips.
3.In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated.
4.Arrange the chicken on a baking sheet and broil until it is cooked through, about 4 to 6 minutes, turning once.
5. In a large bowl combine the Romaine, celery, shredded carrots and scallions. Toss with the dressing.
6.Divide the greens between 4 plates, top with the chicken. Serve with extra hot sauce.