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Wednesday, January 7, 2009

Buffalo Chicken Salad

2 boneless, skinless chicken breasts, chopped into bite-size pieces
2-3 tablespoons Ken’s Stakehouse Spice Buffalo Marinade
1 head of Romaine lettuce
1 avocado, diced or sliced
4 ounces Monterey Jack cheese, cubes or matchsticks
1 large tomato, diced
1/4 cup thinly sliced red onions
croutons (optional)

Dressing (per serving)

2 tablespoons ranch dressing
1 teaspoon Ken’s Stakehouse Spice Buffalo Marinade

Marinate chicken in marinade overnight. Grill chicken in skillet. Mix remaining ingredients. Place hot chicken on top. Blend dressing with marinade and drizzle over salad. Serves 3-4.