"BUFFALO CHICKEN SALAD"

From Ellie Krieger's The Food You Crave

1 pound boneless, skinless chicken breast halves
2 tablespoons cayenne pepper hot sauce (or other hot sauce) plus more to taste
2 teaspoons olive oil
1 heart of romaine, cut across into 1-inch 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 (recipe follows)

Preheat the broiler.

Pound the chicken to an even thickness, 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.

In a large bowl, combine the romaine, celery, carrots and scallions and toss with the dressing.  Divide the greens between 4 plates and top with the warm chicken.  Serve with extra hot sauce on the side.  YIELD:  4 servings

BLUE CHEESE DRESSING:

1/4 cup plain nonfat yogurt
1/4 cup lowfat buttermilk
2 tablespoons mayo
1 tablespoon white wine vinegar
1/2 teaspoon sugar
1/3 cup crumbled blue cheese
salt and freshly ground peppe to taste

Fold a full sheet of paper towel lined 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.

In a medium bowl, whisk the buttermilk and thickened yogurt into the mayo until smooth.  Add the vinegar and sugar and continue to whisk until well combined.  Stir in the blue cheese and season with salt and pepper.  YIELD:  3/4 cup, 6 servings, serving size 2 tablespoons per person