Buffalo Chicken Salad

In our family, spending quality time together is a top priority.  Due to the busyness of schedule on weekdays, we look forward to the weekends when we can bond and relax, and most of the time we tend to travel out of town. We love exploring new places. And being the foodies that we are, we love exploring new foods, too- that means dieting is not an option ...so on weekdays we try to eat a much healthier food, and this recipe is one of them!

2 (8-ounce) boneless, skinless chicken breast halves
2 tablespoons cayenne pepper hot sauce (or other hot sauce), plus more to taste
2 teaspoons olive oil
2 hearts Romaine, cut into 1-inch strips (about 8 cups)
4 celery stalks, thinly sliced
2 carrots, coarsely grated
2 scallions, green part only, sliced
1/2 cup Blue Cheese Dressing (we use organic Ranch dressing since my hubby is not a big fan of blue cheese)

Preheat the broiler. Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 3/4-inch, then cut the chicken crosswise into 1/2-inch strips. In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated. Arrange the chicken on a baking sheet and broil until it is cooked through, about 4 to 6 minutes, turning once.

In a large bowl combine the Romaine, celery, shredded carrots and scallions. Toss with the dressing. Divide the greens between 4 plates, top with the chicken. Serve with extra hot sauce.

Yield: 4 servings

Recipe Courtesy: Ellie Krieger, Foodnetwork