Buffalo Chicken SaladSubmitted by: ILOVEDEVILRAYS
2 1/2 tbsp olive oil
4 tsp cayenne pepper sauce
1 1/2 pounds chicken breast, no skin
1 1/2 tsp paprika
1 tsp salt
3 larges stalks of celery, diced
4 carrots, shredded
4 scallions, thinly sliced
3/4 cup crumbled blue cheese
1/3 cup 1% milk
6 tbsp low-fat yogurt, plain
1 1/2 tbsp red wine vinegar
6 cups shredded romaine lettuce
In a medium bowl, combine 2 tablespoons of oil and 1 tablespoon of hot pepper sauce. Add the chicken and toss.
Transfer the chicken to a broiler pan and sprinkle on both sides with paprika and 1/2 teaspoon of 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.
Meanwhile, prepare the celery, carrots and scallions, and put them in a large salad bowl, tossing well to combine.
In a blender or mini food processor, combine the blue cheese, milk, yogurt, vinegar, remaining 1/2 tablespoon of 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.
Add the dressing, chicken and lettuce to the salad bowl, tossing well to combine.
Serve chilled or at room temperature.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ILOVEDEVILRAYS.