Buffalo Chicken Salad

It's hot.  Cooking indoors is not an appealing option.  But somehow, spicy food is perfect in the heat.  This salad lets you eat buffalo wings without the horrible fried drug sticks, messy fingers, and blaring TV in the sports bar.  : )

It's fairly healthy, and you could make it more so by skipping the butter in the spicy marinade altogether, although there is quite a kick if unmitigated by the blue cheese.  We ate this as an entree salad.  I always find eating spicy things makes you satisfied with less food.


Buffalo Chicken Salad
adapted from Ellie Krieger

Chicken:
2 tablespoons hot sauce (I'm partial to Frank's or Tabasco)
1 Tablespoon of butter, melted
3 tablespoons olive  oil
1 -1 1/2 lbs chicken breast cut into 1 1/2 inch strips, or chicken breast tenders

Lettuce- romaine, or spring mix

Marinate chicken in 3 tablespoons olive oil for at least 3 hours, or several days.  Preheat the grill.  Grill chicken  for about 4-5 minutes per side, until cooked through.  In a large bowl, combine the hot sauce and the butter, add chicken and toss until the chicken is well coated.

Blue Cheese Dressing:
2 tablespoons mayonnaise
1/4 cup lowfat buttermilk
1/4 cup plain fat-free yogurt, greek style (regular will be too thin)
1 tablespoon white vinegar
1/2 teaspoon sugar
1/3 cup crumbled blue cheese
1/2 teaspoon Salt
1/4 teaspoon freshly ground pepper

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

Serve with lettuce (optionally adding grated carrots, celery, and scallions if desired) either tossed or topped with blue cheese dressing and chicken.