Buffalo Chicken Salad

 A tasty and healthy buffalo chicken salad! This is another recipe from Ellie Krieger. I'm not sure if the online version is different from the book version that I'm putting on here, so please excuse any differences.

Ingredients:

• 1 pound boneless, skinless chicken breast halves (I used breast tenderloins)
• 2 tablespoons cayenne pepper hot sauce (or other hot sauce) plus more to taste
• 2 teaspoons olive oil
• 1 heart romaine, cut across into 1-inch-wide strips (about 8 cups)
• 4 stalks celery, thinly sliced (about 1 cup)
• 2 medium carrots, coarsely grated (about 1 cup)
• 2 scallions (green part only), thinly sliced
• 1/2 cup Blue Cheese Dressing
• 1/4 cup plain nonfat yogurt (I used Greek yogurt)
• 1/4 cup lowfat buttermilk
• 2 tablespoons mayonnaise
• 1 tablespoon white wine vinegar
• 1/2 teaspoon sugar
• 1/3 cup crumbled blue cheese
• Salt and pepper to taste

Ingredients

Preheat the broiler.
Put the chicken between two sheets of waxed paper and pound with a mallet or hammer to an even thickness of about 3/4 inch, then cut the chicken crosswise into 1/2-inch-thick strips. In a large bowl, combine the hot sauce and oil, add the chicken, and toss until it is well coated. Arrange the chicken on a baking sheet and broil until it is cooked through, 4 to 6 minutes total, turning once.

Chicken!

In a large bowl, combine the romaine, celery, carrots, and scallions and toss with the dressing. 

romaine, celery, scallions, and carrots

For the dressing: Fold a full sheet of paper towel into quarters and put it into a small strainer. Spoon the yogurt onto the paper towel and place over a bowl in the refrigerator for 20 minutes to drain and thicken. (I actually skipped this step since I was using Greek yogurt. The draining and thickening makes regular yogurt the consistency of Greek yogurt.)

In a medium bowl, whisk the buttermilk and thickened yogurt into the mayonnaise until smooth. Add the vinegar and sugar and continue to whisk until well combined. Stir the blue cheese and season with salt and pepper. (I used feta cheese instead, since I don't like blue cheese...I think it worked well as a substitute.)

Divide the greens between 4 plates and top with the warm chicken. Serve with extra hot sauce on the side.

Tada!!!

Only 255 calories a serving! But I will say that this wasn't the most filling meal. It was delicious though!!!