An easy and yummy Whole30 compliant grilled buffalo chicken salad featuring chopped romaine, various vegetables, and chicken cutlets marinated in olive oil, Frank's RedHot, salt, and pepper, then grilled and served with dump ranch.
In a bowl, combine chicken cutlets with olive oil, Frank's RedHot sauce, salt, and pepper to marinade. Grill the marinated chicken cutlets until cooked through. Once cooked, slice the grilled chicken. Serve the sliced chicken over a bed of chopped romaine with celery, carrot, onion, and watermelon radish. Drizzle with dump ranch.
