Light Buffalo Chicken Salad - cooking recipe

Ingredients

Blue Cheese Dressing
2 tablespoons nonfat plain yogurt
2 tablespoons low-fat buttermilk
1 tablespoon reduced-fat mayonnaise
1/2 tablespoon white vinegar
1/4 teaspoon sugar
2 -3 tablespoons crumbled blue cheese (about an ounce)
fresh ground pepper
Chicken
1 1/2 tablespoons hot sauce
2 teaspoons canola oil
2 (8 ounce) boneless skinless chicken breasts
Salad
2 romaine lettuce hearts, cut into 1-inch strips (about 8 cups)
3 celery ribs, sliced
2 carrots, sliced
2 green onions, green part only, sliced
Optional Salad ingredients
sliced mushrooms
diced tomato
low fat bacon bits

Preparation

Fold one sheet of paper towel into quarters and place on a small plate. Spoon yogurt onto paper towel and refrigerate for about 20 minutes. This will allow it to drain and thicken.
Whisk buttermilk, thickened yogurt and mayonnaise until smooth. Add vinegar and sugar and combine well. Stir in blue cheese and pepper, to taste.
Combine hot sauce and oil. Add chicken and coat well. Barbecue chicken until cooked through. Cut chicken into bite size pieces for the salad.
Place salad ingredients on plates. Top with dressing and chicken. Serve with extra hot sauce, if desired.