Buffalo Chicken Salad - cooking recipe

Ingredients

2 Tbsp. all purpose flour
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground red pepper
1 lb. boneless, skinless chicken breasts
1 Tbsp. olive oil
2 Tbsp. hot pepper sauce
1 large bunch of celery
1 large head romaine lettuce chopped
1 red delicious apple cored and cut into eighths

Preparation

Combine flour, salt, pepper and red pepper.
Coat both sides of chichen with flour mixture, heat oil in 12 in non-stick skillet.
Stir in hot pepper sauce.
Add chicken and cook 6 - 8 minutes per side until browned.
Transfer to cutting board, cover loosely and let stand 5 minutes.
Slice celery diagonally into 1/2 inch thick pieces; combine in medium bowl with lettuce and apples. Slice chicken into 1/2 inch thick strips; add to salad, then toss with blue cheese dressing.
Makes 6 servings.
285 calories, 15 g fat.