Ranch Buffalo Chicken Spinach Salad

I had a sudden burst of creativity last night and created a new dish.  It's really a combination of parts some of my other favorite dishes that I put together.  It turned out really well.  I call it Ranch Buffalo Chicken Spinach Salad.

Ingredients

3-4 Boneless/Skinless Chicken Breasts (I had about half a bag left which is apprx. 24oz)

Ranch Seasoning (I didn't measure, but I'm guessing I used about 2 TBSP)

3 TBSP of Butter (or ghee)

1/2 Cup Frank's Red Hot Original Sauce

Directions

If you don't already have a jar of this amazing homemade ranch seasoning by Living Low Carb One Day at a Time, you should totally make a big batch of it first!  I use it quite often.  It's delicious.  My favorite recipe is these Buffalo Chicken Meatballs.

Next, you need to cut your chicken up into bite-sized pieces and sprinkle that ranch seasoning all over it.  Put about 3T of butter (or ghee) in a large skillet and heat on medium heat.  Add the chicken pieces to the pan and toss to coat in the butter.  Cook until the chicken is just cooked through.  There will be a lot of buttery liquid in the pan, like this: 

Now turn the heat down a little (med-low) and add a 1/2 cup of Frank's Red Hot** to the pan.  Let it come to a simmer and continue to simmer, stirring occasionally for about 10 minutes.  The chicken will become more tender and the flavors will blend well.  I then took some fresh raw spinach and filled a plate up with it.  I topped it with about half of the chicken mixture (being sure to include some of that juice) and a few dollops of my homemade paleo ranch dressing.

**Note: be sure to check the labels on whatever hot sauce you decide to use.  The Franks Red Hot Original is Whole30 compliant, but the Franks Red Hot Buffalo Wing Sauce is not :(