Recently found this recipe on Food Network and decided to give it a try, and it is a keeper.
It serves four and the calorie count (for those of you who are counting) is 254!
2 (8-ounce) boneless, skinless CHICKEN BREAST HALVES
2 Tbsp. CAYENNE PEPPER HOT SAUCE (I used Frank's medium hot), or more to taste
2 tsp. OLIVE OIL
2 hearts ROMAINE LETTUCE, cut into one-inch strips
4 CELERY STALKS, thinly sliced (I used one)
2 CARROTS, coarsely grated
2 SCALLIONS, sliced
1/2 c. BLUE CHEESE DRESSING (recipe to follow)
Preheat the broiler.
Put the chicken between two sheets of waxed paper or in a plastic bag and pound with a mallet
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 on a baking sheet (for less mess in clean up, line with foil) and broil chicken until it is cooked through, about 4-6 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.
Blue Cheese Dressing:
2 Tbsp. MAYONNAISE
1/4 c. LOWFAT BUTTERMILK
1/4 c. PLAIN FAT-FREE YOGURT
1 Tbsp. WHITE VINEGAR
1/2 tsp. SUGAR
1/3 c. crumbled BLUE CHEESE, (I used a little more and garnished with additional)
SALT and freshly ground PEPER, to taste
Stir together the above ingredients.