Buffalo Chicken Salad - cooking recipe

Ingredients

2 tablespoons olive oil
2 teaspoons olive oil
4 teaspoons cayenne pepper sauce
1 1/2 lbs boneless skinless chicken breasts, cut lengthwise into thick strips
1 1/2 teaspoons hot paprika or 1 1/2 teaspoons mild chili powder
1 teaspoon salt
3 large celery ribs, diced
4 carrots, shredded
4 scallions, thinly sliced
3/4 cup crumbled blue cheese (3 ounces)
1/3 cup 1% low-fat milk
6 tablespoons plain low-fat yogurt
1 1/2 tablespoons red wine vinegar
6 cups shredded romaine lettuce

Preparation

Preheat the broiler. In a medium bowl, combine 2 tablespoons of the oil and 1 tablespoon of the hot pepper sauce. Add the chicken and toss. Transfer the chicken to a broiler pan and sprinkle on both sides with the paprika and 1/2 teaspoon of the salt. Broil 6 inches from the heat, turning once, for 8 to 10 minutes, or until cooked through. Place on a plate to cool slightly. When cool enough to handle, cut into bite-size pieces.
Meanwhile, prepare the celery, carrots and scallions, and put them in a large salad bowl, tossing well to combine.
In a blender or mini food processor, combine the blue cheese, milk, yogurt, vinegar, remaining 2 teaspoons oil, remaining 1 teaspoon hot pepper sauce and remaining 1/2 teaspoon salt. (If there are any juices on the chicken plate, add them in.) Process until smooth.
Add the dressing, chicken and lettuce to the salad bowl, tossing gently to combine. Serve chilled or at room temperature.