Some Like It Hot: Buffalo Chicken Salad

I love Buffalo Chicken wings--boneless, breaded, bone-in, naked, you name it. I can't handle quite as much heat as Brent can, but I think I hold my own. If you want some good wings and you're in Denver I recommend: Piper Inn (ride your motorcycle and get some fried rice too) or College Inn.

Last week, I decided to make my own but in the form of a salad with boneless, skinless chicken tenders. I was inspired by Ellie Krieger's recipe on foodnetwork.com and on her show: Healthy Appetite. It was good, but next time I need to make sure I have Franks or Texas Pete's hot sauce on hand. Chalula wasn't the flavor I really wanted.

Buffalo Chicken Salad
1 pound boneless, skinless chicken breast tenders
Hot sauce, to your heat tolerance
1 head iceberg lettuce, torn
3 cups romaine lettuce, torn
6 stalks celery, diced
1 cup shredded carrots
3 Tbsp light mayo
3 Tbsp light sour cream
3 Tbsp skim milk
1/2 cup blue cheese crumbles

Cook tenders in skillet over med-high heat, flipping until cooked to 165. Remove from heat and toss with hot sauce until well coated--or until you think your mouth will be on fire--whichever you prefer. Meanwhile, toss lettuce, celery and carrots together. In a small bowl combine mayo, sour cream and milk. Stir in blue cheese crumbles. Plate salad, dressing and then tenders.

Serves 4. I counted 6 points for one serving.

Next time I think I'll add a little vinegar to the dressing mix. It wasn't as tangy as I would have liked it to be. And, as noted above, I'll use Franks or Texas Pete's Buffalo Sauce.