Buffalo Chicken Salad
2 boned and skinned chicken breasts
4 tablespoons light margarine -- melted
4 tablespoons Frank's (durkee) red hot sauce
4 cups romaine lettuce -- torn bite-sized
4 tablespoons blue cheese salad dressing
Cut up the chicken breasts into bite sized pieces and cook in a non-stick skillet until cooked through and slightly crispy.
In a separate bowl, add the hot sauce to the melted margarine until the taste suits you. I find a half and half mixture gives a good flavor without too much burn.
Add the chicken to the sauce and toss until well coated. Allow it to soak for a few minutes for a stronger taste.
Wash and tear the romaine into bite-sized pieces and arrange on two plates. Add any other desired salad veggies. Top with the chicken and the blue cheese dressing on the side.
Servings: 4
Units: Per serving = 5
You can save on points by either using less dressing or a light version.
VARIATION:
Dredge the chicken in flour and cook in a few tablespoons of vegetable oil. Drain on paper towels and then combine with the sauce mixture. Per serving this way = 8 units
LIGHTER VARIATION:
Stir fry the chicken pieces and put on salad plain. Mix one serving of Blue Cheese dressing with Durkee Hot Sauce to make a spicy dressing. This way you eliminate the margarine in the sauce.
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