| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 2 chicken breasts trimmed, seasoned with salt and pepper
- 2 tablespoons olive oil
- 1/4 cup buffalo wing sauce (we used Sweet Baby Ray's)
- 2 heads romaine lettuce coarsely chopped
- 1/2 cup black bean and corn salad (recipe here: http://ahintofwine.com/recipe/black-bean-corn-salad-20-minute-side-dish/)
- 1 cup grape tomatoes halved
- 1/4 red onion thinly sliced
- 1/2 cup baby carrots chopped
- 1/2 cup jack cheese grated
- ranch or blue cheese dressing for serving
Ingredients
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Instructions
- In a saute pan, add two tablespoons of olive oil over medium heat. Once hot, add the seasoned chicken breasts and sear on each side for 6-7 minutes, until golden brown and cooked through.
- Remove from heat and let cool. Once cool, shred or slice the chicken for serving, and toss with buffalo wing sauce. Set aside
- Divide the romaine lettuce between the plates. Top the romaine with the black bean and corn salsa, grape tomatoes, red onion, baby carrots, jack cheese, and buffalo chicken.
- Serve with ranch dressing or blue cheese, and eat up!
Recipe Notes
Our wine choice: the 2009 Salneval Albariño, D.O. Rías Baixas, Spain. We thought a crisp, refreshing white with notes of citrus and stone fruit would be the perfect wine to stand up to the spice of the buffalo sauce. Cheers!
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