Buffalo Chicken Salad

Ingredients:

Chicken:
1 pound chicken breast, skinned and deboned, cut into bite size pieces 
1 Tablespoon all purpose flour
1 Tablespoon vegetable oil 
2 Tablespoons butter 
salt and black pepper, to taste 
1/4 cup hot sauce

Salad:
romaine lettuce, washed and chopped (enough for 2)
2 celery sticks, chopped 
1/4 red onion, sliced
1 medium sized tomato, chopped
cucumber slices, enough for 2
1/2 finely grated cheddar cheese

Ranch Dressing:
1 clove garlic, minced
1ml salt
250ml mayonnaise
125ml sour cream
60ml fresh parsley leaves, chopped
30ml fresh dill, chopped
15ml snipped fresh chives
5ml Worcestershire sauce
2.5ml ground black pepper
2.5ml white vinegar
2.5ml paprika
1ml cayenne pepper
Dash of Tabasco sauce
60-125ml buttermilk (adjust to obtain desired consistency)

Method:

Ranch Dressing:

Make the dressing ahead and let cool in the refrigerator. Makes enough for several salads. Keep in a sealed bottle in the refrigerator. Good for 7 days.

Mince the garlic through a garlic press.

In a mixing bowl combine all the ingredients except the buttermilk. Stir to combine.

Add the buttermilk, a little at a time until you reach the desired consistency. Mix well. Taste and adjust seasonings to suit you.

Place into a container with a lid and refrigerate.

Chicken:

Sprinkle the flour onto the chicken pieces and toss around to lightly coat the chicken.

Heat a skillet over medium-high heat. Add oil and butter to the pan. Toss in the chicken. Season with salt and pepper and sear and move around in the pan to brown all sides. Cook for 2 or 3 minutes. Once browned, add the hot sauce. Reduce heat a little and cook 5 minutes more or until the chicken is cooked through. Remove from the heat and let cool down.

Assembly:

In a large salad bowl, combine all the salad makings except the grated cheese.

Pour on the desired amount of ranch dressing and put the rest of the dressing back into the refrigerator. Toss salad with dressing and lightly mix in the grated cheddar cheese.

Divide the salad onto two plates. Top the salads with the buffalo chicken. Season each plate of salad with salt and fresh ground black pepper to taste. Serve right away.