BUFFALO CHICKEN SALAD {ellie krieger}

By grinder

Ingredients

• Salad:
• 2 {8oz} BS chicken breast halves
• 2 tablespoons hot sauce +
• 2 teaspoons olive oil
• 2 hearts Romaine, 1” strips
• 4 celery stalks, thinly sliced
• 2 carrots, coarsely grated
• 2 scallions, green part only, sliced
• 1/2 cup Blue Cheese Dressing {2oz}
• Blue Cheese Dressing:
• 2 tablespoons mayonnaise
• 1/4 cup low fat buttermilk {2.25oz}
• 1/4 cup plain fat-free yogurt {2.25oz}
• 1 tablespoon white vinegar
• 1/2 teaspoon sugar
• 1/3 c. crumbled blue cheese {1.25oz}
• Salt and fresh ground pepper

Details

Servings 4

Preparation

Step 1

Preheat broiler.

Put chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about ¾”, then cut chicken crosswise into ½” strips.

In a large bowl, combine hot sauce and oil, add chicken and toss until chicken is well coated. Arrange chicken on a baking sheet and broil until it is cooked through, 4-6 minutes, turning once. In a large bowl combine Romaine, celery, shredded carrots and scallions. Toss with dressing. Divide greens between 4 plates, top with the chicken. Serve with extra hot sauce.

BLUE CHEESE DRESSING:
Fold a full sheet of paper towel into quarters and put it into a small bowl. Spoon yogurt onto the paper towel and place in the refrigerator for 20 minutes to drain and thicken. In a medium bowl, whisk buttermilk and thickened yogurt into mayonnaise until smooth. Add vinegar and sugar and continue to whisk until all the ingredients are well combined. Stir in blue cheese and season, to taste, with salt and pepper.
Yield: ¾ cup