Buffalo Salad with Chicken and Blue Cheese Dressing

Ingredients:

Buffalo chicken

• 2 boneless, skinless chicken breasts (220g each)
• 2 tbsp. hot sauce with cayenne pepper (or other hot sauce) + more to taste
• 2 teaspoons olive oil
• 2 romaine lettuce hearts, cut into 2cm-wide strips (about 8 cups)
• 4 stalks celery, thinly sliced
• 2 carrots, coarsely grated
• 2 green onions, green parts only
• 1/2 cup blue cheese dressing, recipe below

Blue cheese dressing

• 2 tablespoons mayonnaise
• 1/4 cup low-fat sour milk or kefir
• 1/4 cup plain nonfat yogurt
• 1 tbsp. white vinegar
• 0.5 tsp sugar
• 1/3 cup crumbled blue cheese

Preparation:

1. Preheat oven to grill mode.
2. Place the chicken between 2 sheets of waxed paper and pound with a mallet until the chicken is about 2 cm thick, then slice crosswise into 1 cm wide strips. In a large bowl, combine the hot sauce and olive oil, add the chicken and toss to coat thoroughly.
3. Place chicken pieces on a baking sheet and broil until cooked through, about 4 to 6 minutes, turning once.
4. In a large bowl, combine the lettuce, celery, grated carrots, and shallots. Toss with the dressing.
5. Divide the salad among 4 plates, top with the chicken. Serve with hot sauce.
   
   

   Blue cheese dressing

   
   Fold a full sheet of paper towel in 4 and place it in a small bowl. Place the yogurt on the paper towel and refrigerate for 20 minutes to absorb excess liquid and thicken it. In a medium bowl, stir the sour milk and thick yogurt into the mayonnaise. Add the vinegar and sugar and continue whisking until thoroughly combined. Then stir in the cheese and season with salt and pepper to taste.