Buffalo Chicken Salad

2 hearts romaine lettuce, chopped
1 cup shredded carrots
2 ribs celery with the greens, chopped
1/2 cup ranch dressing
1/2 cup blue cheese crumbles
1 pound chicken tenders, cut into bite sized pieces
1 tablespoon vegetable oil
2 tablespoons butter
Salt and pepper to taste
1/4 cup hot sauce (I use Frank's Buffalo Sauce)

Preheat skillet over medium-high heat.

Combine lettuce, carrots, and celery in a salad bowl. Combine ranch dressing and blue cheese crumbles in a small bowl.

Add oil and butter to hot pan with the chicken. Season with salt and pepper and sear for 2 or 3 minutes, then add the hot sauce. Reduce heat and cook 5 minutes more.

Toss salad with dressing and season with salt and pepper. Top salad with buffalo chicken and serve.