Grilled Buffalo Chicen with Blue Cheese Salad

Fat Free Blue Cheese, .5 cup, crumbled, not packed
Fat Free Mayonnaise Salad Dressing, 4 tbsp
Cider Vinegar, 1 tbsp
celery salt, 0.25 tsp
Cucumber (peeled), 2, halved lengthwise, seeded, and sliced thinly
Celery, raw, 9 stalk, medium - keep leaves
Hot sauce - 1/2 C
Butter, unsalted, 4 tbsp
Fat Free sour cream - 5 Tbsp
Chicken breast - 2 (1/2 breast per salad), boneless, skinless

Combine blue cheese, sour cream, mayo, vinegar, and celery salt in bowl. Toss cucumbers, celery, and celery leaves with half of dressing in second bowl and stir to combine. Season with salt and pepper to taste.

Whisk hot sauce and butter together in third bowl. Toss chicken with half of hot sauce mixture in fourth bowl.

Grill chicken over hot fire until it registers 160', about 5 mins per side. Brush chicken with reserved hot sauce prior to transferring to salad. Serve with celery and blue cheese salad (reserved dressing can be added to salad).

Serving Size: 4 equal servings

Number of Servings: 4

Recipe submitted by SparkPeople user PLYNSN316.