Buffalo Chicken Salad

We make this a lot in the summer. It's been sunny the past two days and feels like spring...until you step outside and feel the near single digit chill. Anyhow, we are having this tonight in hopes of warmer days.

Blue Cheese Dressing:

2 tablespoons mayonnaise
1/4 cup lowfat buttermilk (or milk)
1/4 cup plain greek yogurt
1 tablespoon white vinegar
1/2 teaspoon sugar
1/3 cup crumbled blue cheese (or feta cheese, as my girls prefer)
Salt and freshly ground pepper
  

In a medium bowl, whisk the buttermilk and yogurt into the mayonnaise until smooth. Add the vinegar and sugar and continue to whisk until all the ingredients are well combined. Stir in the blue cheese and season, to taste, with salt and pepper.

Chicken Buffalo Salad:

1-2 lbs chicken tenders

Franks Red Hot sauce

Olive oil

s & p

chopped up celery and carrots, bite size

bunch of romaine, cleaned and ripped into bite size

1. Preheat oven to BROIL. Toss the chicken tenders in a bowl with as much franks red hot as you like it spicy, some olive oil and s & p. Broil for about 4-6 minutes until chicken is just done.

2. Meanwhile, make the dressing and chop the veggies. You can serve this on a big platter, layer lettuce, veggies then chicken and toss with salad dressing. Or, serve veggies, salad and chicken seperatly and let everyone make up their own plate with dressing on the side.

I give my kids the chicken and veggies and serve their dressing on the side as a dip.
Read more at: http://www.foodnetwork.com/recipes/healthy-appetite-with-ellie-krieger-/buffalo-chicken-salad-recipe/index.html?oc=linkback