Buffalo Chicken Salad with Blue Cheese Dressing

1 lb chicken breast tenders
3 tbsp hot sauce (such as Franks)
1/2 cup crumbled blue cheese
3 tbsp reduced-fat sour cream
3 tbsp 2% milk
3 tbsp light mayo
1 chopped romaine heart
1/2 head chopped iceberg lettuce
2 stalks celery, cut into 1/4 x 2-inch matchsticks
1 cup shredded carrots

1. Coat large nonstick skillet with nonstick cooking spray. Cook chicken breast tenders in skillet over medium heat about 8 minutes, flipping halfway through, or until cooked through; remove from heat and stir together with hot sauce.

2. In small bowl, stir together blue cheese, sour cream, 2% milk and light mayo.

3. Combine chopped romaine heart and chopped iceberg lettuce in a large serving bowl and add celery and
shredded carrots. Drizzle dressing over salad. Toss well to
combine. Top with chicken.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user ANNE_SP.