Buffalo Chicken Salad

Since it’s Sunday, I spent literally the entire day doing NOTHING and it was FANTASTIC! Dinner time rolled around and I wanted to make something simple and satisfying.

Wait! Rewind! Last night, after eating a frozen pizza for a late lunch, Adam made us the most beautiful salads for a late dinner. Look at the presentation of the hard boiled egg!

gorgeous!

gorgeous!

Since we still had a bunch of “salad stuff” left over, I decided to make buffalo chicken cutlets to put on top of a romaine salad with baby tomatoes, fat free feta cheese, salt and pepper croutons, and low fat Cardini’s Caesar dressing.

No, this is not take-out

No, this is not take-out

Buffalo Chicken Cutlets

Ingredients

2 chicken breasts

1/4 c. seasoned bread crumbs

2 tsp Frank’s Red Hot wing sauce (or to taste)

2 tsp. olive oil

Directions

Pound the chicken breasts to a 1/2″ thickness between two pieces of plastic wrap. Pour the bread crumbs into a shallow bowl or plate, and evenly coat the chicken with the bread crumbs. Heat the olive oil in a large frying pan, and once hot, add the chicken. Sprinkle the top of the chicken with 1/2 of the Frank’s sauce, flip, then sprinkle the rest on the other side.  Slice and place atop a salad, or eat alone.

This will definitely be added into our rotation!

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