Ingredients
For the grilled Buffalo chicken:
1 1/2 pounds boneless, skinless chicken breasts or thighs
Olive oil nonstick cooking spray
Salt and lots of coarse black pepper
1 teaspoon smoked sweet paprika
2 tablespoons butter
About 1/4 cup Frank’s Red Hot cayenne pepper sauce
For the dressing:
1/4 cup buttermilk
1/2 cup low fat Greek-style yogurt
Juice of 1 lemon
3 tablespoons mixed fresh herbs, such as dill, parsley and chives
1/4 cup blue cheese crumbles
For the salad:
4-5 cups chopped hearts of romaine
2 carrots, peeled and cut into matchsticks
3 ribs celery, cut into matchsticks
1/2 English (seedless) cucumber, cut into matchsticks
4 scallions, sliced on an angle
Directions
Heat an indoor or outdoor grill to medium-high. Spray the chicken with cooking spray and season with salt, pepper and paprika. Grill to cooked through, about 12 minutes or so. Melt the butter in a skillet and add enough hot sauce to coat the chicken. Slice the chicken into bite-size pieces and toss it in the sauce. For the dressing, whisk the buttermilk with the yogurt, lemon juice, herbs, salt and pepper. Stir in the blue cheese crumbles. Line a platter or base plate with a salad of lettuce, carrots and celery. Dollop dressing over the salad, top with Buffalo chicken and garnish with scallions. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, visit www.yum-o.org.
