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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This salad takes the main components of Buffalo Chicken Wings-chicken, hot sauce, blue cheese and celery-and tosses them together in a refreshing salad that is significantly lower in fat and calories than the dish that inspired it. If you like spicy food, add more hot sauce; this is a mild version. Recipe courtesy of Hallmark Magazine. Ingredients:
2 tablespoons olive oil |
2 teaspoons olive oil |
4 teaspoons cayenne pepper sauce |
1 1/2 lbs boneless skinless chicken breasts, cut lengthwise into thick strips |
1 1/2 teaspoons hot paprika or 1 1/2 teaspoons mild chili powder |
1 teaspoon salt |
3 large celery ribs, diced |
4 carrots, shredded |
4 scallions, thinly sliced |
3/4 cup crumbled blue cheese (3 ounces) |
1/3 cup 1% low-fat milk |
6 tablespoons plain low-fat yogurt |
1 1/2 tablespoons red wine vinegar |
6 cups shredded romaine lettuce |
Directions:
1. Preheat the broiler. In a medium bowl, combine 2 tablespoons of the oil and 1 tablespoon of the hot pepper sauce. Add the chicken and toss. Transfer the chicken to a broiler pan and sprinkle on both sides with the paprika and 1/2 teaspoon of the 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.
2. Meanwhile, prepare the celery, carrots and scallions, and put them in a large salad bowl, tossing well to combine.
3. In a blender or mini food processor, combine the blue cheese, milk, yogurt, vinegar, remaining 2 teaspoons 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.
4. Add the dressing, chicken and lettuce to the salad bowl, tossing gently to combine. Serve chilled or at room temperature.
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