Difficulty: Easy - for beginners
Dietary guidance: n
1/2 c hot sauce
1 Tbs butter, melted
1/2 c yellow cornmeal
1 Tbs cornstarch
4 boneless, skinless chicken breasts
1/2 tsp salt
1/4 tsp pepper
1 T vegetable oil
4 romaine lettuce hearts
3 celery ribs, sliced thin
2 carrots, peeled and shredded
3/4 c blue cheese or ranch salad dressing
Whisk together hot sauce and butter. Set aside.
Mix together cornmeal, cornstarch, salt and pepper in a dish. Dredge chicken breasts through the mixture to coat.
In a skillet, heat the oil over medium heat until just smoking. Cook the chicken until browned on one side (6-8 minutes) then turn and cook an additional 6-8 minutes to brown other side. Remove to platter and let stand for 5 minutes.
Toss together lettuce, celery, and carrots with dressing. Place in serving platter.
Slice chicken cross-wise into pieces. Toss together chicken and hot sauce mixture. Arrange chicken pieces atop salad and serve.