Buffalo Chicken Salad with Buttermilk Dressing (5pts)

* Chicken Breast, no skin, 2 breast, bone and skin removed (remove)
* Kraft Barbecue Sauce Original, .5 tbsp (remove)
* Garlic, 2 cloves (remove)
* Buttermilk, lowfat, .5 cup (remove)
* Kraft Mayo Fat Free Mayonnaise Salad Dressing, 2 tbsp (remove)
* Cider Vinegar, .5 tbsp (remove)
* Salt, .25 tsp (remove)
* Pepper, black, .25 tsp (remove)
* Romaine Lettuce (salad), 4 cup, shredded (remove)
* Carrots, raw, 1 cup, chopped (remove)
* Celery, raw, 2 stalk, small (5" long) (remove)
* Red Ripe Tomatoes, 2 plum tomato (remove)

Cut the chicken into tender size pieces.
Drizzle the chicken with bbq sauce & 1 of the minced garlic cloves in a medium bowl, toss to coat. Spray a nonstick ridged grill pan with nonstick spray & set over medium-high heat. Add the chicken and cook until browned & cooked through.
Whisk the buttermilk, mayo, vinegar, salt, pepper & last minced garlic clove in a small bowl until smooth. Arrange the romaine, carrots, celery & tomatoes on a large platter. Top with the chicken tenders, sprinkle with a little chives if you want. Serve with dressing.

Number of Servings: 6

Recipe submitted by SparkPeople user MAMAOF3KIDDIES.