PREP TIME | 10 mins

COOK TIME | 35 mins

TOTAL TIME | 45 mins

INGREDIENTS

• 1 lb. boneless skinless chicken breast, cut into cubes

• ⅓ cup franks red hot sauce

• 2 ears of corn, shucked

• 1 pint cherry tomatoes, halved

• 1 red onion, cut into thick slices (leave the skin on)

• 2 avocado, sliced

• 1 head red leaf lettuce, sliced

• 8 tablespoons ranch dressing

INSTRUCTIONS

Preheat grill to 400 degrees.

1. Add chicken cubes to a grill basket and grill for 4-5 minutes, until there is a slight char and the chicken is no longer pink.

2. Remove the chicken from the grill and place in a bowl with franks red hot sauce. Toss to coat the chicken. Set aside.

3. Add corn and red onion slices directly to the grill. Grill the corn for 4 minutes per side and remove. Grill the onion slices for 4 minutes per side until slight char marks appear.

4. Slice the corn kernels off the cob.

5. Assemble salads: evenly distribute red leaf lettuce, grilled onions, cherry tomatoes, corn kernels, buffalo chicken, and avocado slices among four salad bowls. Drizzle each salad with 2 tablespoons of ranch dressing.