Buffalo Chicken Salad

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 2 teaspoons olive oil
• 4 teaspoons cayenne pepper sauce
• 1 1/2 lbs boneless skinless chicken breasts, cut lengthwise into thick strips
• 1 1/2 teaspoons hot paprika or 1 1/2 teaspoons mild chili powder
• 1 teaspoon salt
• 3 large celery ribs, diced
• 4 carrots, shredded
• 4 scallions, thinly sliced
• 3/4 cup crumbled blue cheese (3 ounces)
• 1/3 cup 1% low-fat milk
• 6 tablespoons plain low-fat yogurt
• 1 1/2 tablespoons red wine vinegar
• 6 cups shredded romaine lettuce

Recipe

• 1 preheat the broiler. in a medium bowl, combine 2 tablespoons of the oil and 1 tablespoon of the hot pepper sauce. add the chicken and toss. transfer the chicken to a broiler pan and sprinkle on both sides with the paprika and 1/2 teaspoon of the salt. broil 6 inches from the heat, turning once, for 8 to 10 minutes, or until cooked through. place on a plate to cool slightly. when cool enough to handle, cut into bite-size pieces.
• 2 meanwhile, prepare the celery, carrots and scallions, and put them in a large salad bowl, tossing well to combine.
• 3 in a blender or mini food processor, combine the blue cheese, milk, yogurt, vinegar, remaining 2 teaspoons oil, remaining 1 teaspoon hot pepper sauce and remaining 1/2 teaspoon salt. (if there are any juices on the chicken plate, add them in.) process until smooth.
• 4 add the dressing, chicken and lettuce to the salad bowl, tossing gently to combine. serve chilled or at room temperature.