Monday, March 2, 2009

Buffalo Chicken Salad

2 tsp. red pepper sauce
2 cups chopped deli rotisserie chicken
2 cups torn romaine lettuce
¼ cup chopped red onion
¼ cup thinly sliced celery
1 bottle ranch dressing (8 oz.)
½ cup bacon, cooked and crumbled

In medium bowl, sprinkle red pepper sauce over chicken; stir to mix well. In a large salad bowl, layer lettuce, onion, celery, and chicken. Pour dressing evenly over salad. Sprinkle with bacon.

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