Ingredients
1 tablespoon olive oil1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes2 tablespoons Louisiana-style hot sauce1/4 teaspoon salt1/4 teaspoon pepper1 bunch romaine, chopped (about 5 cups)2 celery ribs, chopped1 cup shredded carrots1/2 cup fat-free ranch salad dressing
Preparation
In a large skillet, heat oil over medium-high heat. In batches, saute chicken until no longer pink, 3-4 minutes; remove to a bowl. Stir in hot sauce, salt and pepper.
On a platter, combine romaine, celery and carrots. Top with chicken. Serve with dressing.
