Few things tempt our tastebuds more than Buffalo chicken, but the calories and carbs that come with breaded and fried chicken remind us that, indeed, there's no such thing as a free lunch. But wait! Our version uses a tender grilled chicken breast brushed with tangy Buffalo sauce and served atop a salad with creamy ranch dressing. With this low-cal, low-carb entree salad, you get all the flavor and none of the guilt. Compromise shmompromise!
Trim ends off celery and cut into ¼" dice. Halve and peel onion. Slice halves into thin strips. Core Roma tomato and cut into ½" dice. Hold romaine head at root end and chop coarsely. Rinse chicken breasts, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Caramelize the Onions
Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add onions to hot pan and cook, stirring occasionally, until browned, 10-12 minutes. If pan becomes dry, add water 1 Tbsp. at a time. While onions caramelize, prepare Buffalo sauce.
Make the Buffalo sauce
Combine seasoning blend and 2 tsp. olive oil in a small bowl.
Grill the Chicken
Heat a grill pan or outdoor grill over medium-high heat and coat surface with cooking spray. Add chicken to hot grill and cook until chicken reaches a minimum internal temperature of 165 degrees, 6-7 minutes per side. Remove chicken from grill and brush each side with Buffalo sauce (to taste, or serve on side).
Toss the Salad
Place ranch dressing in a large mixing bowl. Add romaine, celery, and tomatoes to bowl and toss to combine.
Plate the Dish
Place a serving of salad on a plate and top with cooked chicken breast. Garnish salad with blue cheese crumbles and caramelized onions.