Buffalo Chicken Salad

This started out as a recipe I found on the internet that I modified heavily to make it much healthier.  It tasted pretty damn great.  I'll include the original as a link at the end, if anyone wants the full-on version.

What you'll need:

3-4 Boneless Skinless Chicken Breast halves

1/2 Cup of Aldi's Fit n Active Reduced Fat Ranch Dressing

1/4 Cup of Crumbled Blue Cheese

Canola Oil

Old Bay Seasoning

2 TSP Corn Starch (optional)

2 TBSP Margarine

1/4 Cup Louisiana Hot Sauce

1 Italian Salad Dressing Seasoning Mix (I used the TOPS store brand)

2-3 Heads Romaine Lettuce, chopped.

Cayenne pepper (optional, to dial up the heat if you'd like)

Ok, first mix the Blue Cheese with the Ranch Dressing, and set aside.  Then, cube the chicken into 1-inch pieces and coat with Salt and the Old Bay seasoning.  Put a little bit of canola oil in the bottom of a large frying pan, and get it screaming hot.  Once it's screaming hot (but not smoking), throw the chicken and give it a good browning.  Once you're happy with that, add the margarine, hot sauce and the salad dressing seasoning to the pan, and cook the chicken until it's finished.  While that's cooking, chop the lettuce and combine and toss with the ranch dressing mixture.

If the sauce that the chicken is cooking in is too much or too thin for you, go ahead and use some corn starch dissolved in some water to thicken it up, just make sure you pour it into the pan sloooooowly and get it up to a good boil after you add it, so the thickening will work.  If you want it hotter, here is where you add the cayenne pepper to the sauce.

When the chicken is cooked, put it in a serving bowl, and when serving people's plates, spoon a little bit of it over the top of the lettuce and ranch dressing mixture.

Here is the original, if anyone wants to check it out:

http://allrecipes.com/recipe/hot-n-spicy-buffalo-chicken-salad/detail.aspx