Ingredients
-
2 tablespoons nonfat plain yogurt
-
2 tablespoons low-fat buttermilk
-
1 tablespoon reduced-fat mayonnaise
-
1/2 tablespoon white vinegar
-
1/4 teaspoon sugar
-
fresh ground pepper
-
-
1 1/2 tablespoons hot sauce
-
2 (8 ounce) boneless skinless chicken breasts
-
-
2 romaine lettuce hearts, cut into 1-inch strips (about 8 cups)
-
3 celery ribs, sliced
-
2 green onions, green part only, sliced
-
2 -3 tablespoons crumbled blue cheese (about an ounce)
-
2 carrots, sliced
-
-
2 teaspoons canola oil
Instructions
- 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.