1/4 Cup Crumbled Blue Cheese
1/2 Cup Ranch-Style Salad Dressing
3 Large Skinless, Boneless Chicken Breast Halves - Cut Into 1 Inch Cubes
1 Tablespoon Vegetable Oil
2 Tablespoons Butter
1/4 Cup Louisiana-Style Hot Sauce
1 Tablespoon Salad Seasoning Mix
2 Heads Romaine Lettuce, Chopped
In a small bowl, combine crumbled blue cheese and Ranch-style dressing; set aside. Season cubed chicken with salt and pepper.
Heat a large skillet over high heat, and pour in the vegetable oil. Just before the oil starts to smoke, add the chicken. Cook to brown evenly, about 3 minutes. Reduce heat to low, and add butter, hot sauce, and salad seasoning mix. Simmer until chicken is cooked through, about 5 minutes.
Toss together the lettuce and Ranch-style dressing mixture in a large bowl. Top salad with chicken, and serve.
Save by using Kraft Salad Dressing and Serve with Pillsbury Grands! Biscuits.
Prices Valid August 12, 2012 to August 18, 2012
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