Buffalo Ranch Chicken Salad

Buffalo Ranch Chicken Salad

Power Greens Mix or Baby Spinach Leaves
shredded carrot
shredded Colby and Monterey Jack cheese blend
sliced portobello mushrooms
1 can Green Giant Mexicorn
1 can diced petite tomatoes
2 boneless, skinless chicken breasts
Wishbone Buffalo Ranch salad dressing or ranch dressing mixed with hot sauce
avocado (optional)
Pampered Chef Buffalo Rub
Pampered Chef Three Onion Rub
garlic powder
vegetable oil

In entree salad bowl, mix together Power Greens Mix, shredded carrots, cheese blend, mushrooms and avocado.

Slice chicken breasts in strips. Place on Pampered Chef Large Bar Pan sprayed with nonstick cooking spray. Mix together vegetable oil, Pampered Chef Buffalo Rub and garlic powder to your taste. Brush over chicken strips with Pampered Chef Chef's Silicone Basting Brush until coated.
Bake in 350 degrees F oven for 20 minutes or until well done.

Drain and rinse tomatoes and Mexicorn in Pampered Chef 8" Stainless Mesh Colander. Spray Pampered Chef 10" Executive Cookware Saute Pan with nonstick cooking spray and put mixture in pan. Add Pampered Chef Three Onion Rub and garlic powder to taste. Cook until heated.

Top salad with tomato and Mexicorn mix and chicken strips.

Top with Buffalo Ranch salad dressing.

Robyn's Buffalo Chicken Dip

Robyn's Buffalo Chicken Dip

3/4 cup hot sauce or wing sauce
2 (8-ounce) packages softened cream cheese
1 cup ranch salad dressing
10 ounces cubed Seasoned Grilled Chicken (seasoned with Pampered Chef Chipotle seasoning, seasoned salt, garlic seasoned salt or garlic powder & cayenne pepper)
shredded cheese
1 teaspoon cayenne pepper

Preheat oven to 350 degrees F.

Mix cream cheese, ranch, and hot sauce thoroughly.

Fold in chicken.

Use casserole plate or pie plate, coated with cooking spray.

Spread out mixture then top with shredded cheese.

Bake 10-15 minutes until cheese is hot and bubbly.