Whenever I need to kick a buffalo chicken craving, I make this spinach salad with pan fried buffalo smothered in Frank’s Hot sauce.

Adapted from Rachel Ray and Weight Watchers

• 1 1/4 pound(s) Chicken, breast, raw, without skin & bone, cut into strips or chunks
• 1/2 tsp table salt
• flour
• 4 Tbsp earth balance or butter
• 4 tsp hot pepper sauce (Frank’s Hot)

Coat a large nonstick skillet with 3 tbsp butter  and heat over medium-high heat.

Place chicken on a plate and sprinkle with salt and dredge in flour. Add chicken to skillet and cook, turning occasionally until lightly browned and cooked through, about 5 to 7 minutes.

Remove skillet from heat; stir in margarine and hot sauce until butter melts.  Add buffalo chicken to a bed of greens or spinach. Enjoy with optional blue cheese dressing and celery.

Pan-fried chicken