Side note: I prefer to read her blog instead of watching her. I don't know what it is but I wonder if I'm the only one? Just watching her takes away some of the mystic of living on the ranch with kids and cowboys, dogs, cows and horses ... but I'm glad she's on as I'd never have caught this recipe!
I suppose I should take a new picture and make it pretty, huh?
Heat 3 tbs olive oil and 3 tbs butter in a medium size skillet
Once melted, swirl around to mix a little and dry off 4 thin sliced chicken breast. Salt and pepper both sides and put in pan. *I've done this with chicken tenders as well*
Allow chicken to brown on first side and then flip over to cook other side. Because they are thin, they will cook fast.
Once cooked, remove chicken to plate, drain off the oil and butter. Cut chicken in to bite size pieces and back in pan. Turn off the heat!
Add some Texas Pete's Wing Sauce to your liking. Sure, you can use whatever kind of sauce you prefer. This is just what we normally have on hand!
Want it saucy? Add more. Not so saucy, add less. You get the picture. Let them hang out in the pan together, get to know each other, while you make your salad.
Chop some romaine heads into bite size pieces and toss into a LARGE open bowl (you know, shallow, big). If you are lucky, you've been prepping your lettuce in advance and putting them in jars ... sadly, I've not as I ran out of jars!
Pour a little blue cheese dressing OR ranch dressing (your choice/preference) and lightly toss. You don't want the salad swimming (ahem, Hubby!), but rather lightly coated.
Remove the chicken from the pan and place on top of salad. Make sure you bring some of the Pete's sauce from the pan with the chicken. Top with some chopped parsley if desired.
Serve family style with additional dressing on the side for those who want more. I made the blue cheese dressing to go along with this and everything was spot on. Even the Boy ate some.