Salad with chicken strips

I intentionally flipped meals today-- I knew it was going to get hot and that I was probably going to burn out before the end of the day.

So I made the mac and cheese for lunch, before the house got hot, and planned salad with chicken for dinner.

Iceberg lettuce and romaine mix with cabbage and shredded carrots from the warehouse club, mixed with spring mix from Aldi. Used organic ranch dressing, the Nature's Promise Giant brand.

And I poured Frank's red hot buffalo sauce in with my ranch dressing to give it a kick.

Now the chicken. Boneless, skinless tenders from the freezer. Cooked slowly in butter with a pinch of four color organic pepper and fresh ground garlic salt.