Light Buffalo Chicken Salad

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 tablespoons nonfat plain yogurt
• 2 tablespoons low-fat buttermilk
• 1 tablespoon reduced-fat mayonnaise
• 1/2 tablespoon vinegar
• 1/4 teaspoon sugar
• 2 -3 tablespoons crumbled blue cheese (about an ounce)
• fresh ground pepper
• 1 1/2 tablespoons hot sauce
• 2 teaspoons canola oil
• 2 (8 ounce) boneless skinless chicken breasts
• 2 romaine lettuce hearts, cut into 1-inch strips (about 8 cups)
• 3 celery ribs, sliced
• 2 carrots, sliced
• 2 green onions, green part only, sliced
• sliced mushrooms
• diced tomato
• low fat bacon bits

Recipe

• 1 fold one sheet of paper towel into quarters and place on a small plate. spoon yogurt onto paper towel and refrigerate for about 20 minutes. this will allow it to drain and thicken.
• 2 whisk buttermilk, thickened yogurt and mayonnaise until smooth. add vinegar and sugar and combine well. stir in blue cheese and pepper, to taste.
• 3 combine hot sauce and oil. add chicken and coat well. barbecue chicken until cooked through. cut chicken into bite size pieces for the salad.
• 4 place salad ingredients on plates. top with dressing and chicken. serve with extra hot sauce, if desired.