*Buffalo Chicken Salad*
Serves 4

A delicious chicken salad with crisp vegetables, spicy chicken tenders and a fabulous low fat blue cheese dressing!

For the salad:
1 pound chicken tenders (or boneless skinless chicken breast meat, pounded and cut into 1/2
inch thick strips.)
2 TBS hot pepper Sauce (Tabasco, Louisianna, or some similar sauce)
2 tsp olive oil
1 heart of Romaine lettuce, cut into 1 inch wide strips (about 8 cups)
4 stalks of celery, trimmed and thinly sliced
2 medium carrots, peeled and thinly sliced into strips with a vegetable parer
2 spring onions, the green part only, thinly sliced (scallions)
1/2 cup of the blue cheese dressing (see below)

Preheat the grill of your oven to high.  Put the chicken tenders in a plastic bag and pound out to an even thickness.  Place in a bowl and combine with the hot sauce and olive oil, tossing well to coat.  Arrange on a baking sheet and put until the grill.  Grill for about 4 to 6 minutes, until cooked through, turning once halfway through the cooking time.

Combine the lettuce, celery, carrot and spring onions in a large bowl.  Divide between 4 chilled plates.  Top with the warm chicken.  Drizzle each with a portion of the dressing.

*Blue Cheese Dressing*
Makes 3/4 cup

Delicious "light" version of a classic blue cheese dressing.

2 fluid ounces of plain non fat yoghurt (1/4 cup)
2 fluid ounces of nonfat buttermilk (1/4 cup)
2 TBS low fat or no fat mayonnaise
1 TBS white wine vinegar
1/2 tsp white sugar
75g of crumbled blue cheese (1/3 cup)
fine seasalt and freshly ground black pepper to taste

Whisk the yoghurt, buttermilk, mayonnaise and vinegar together until smooth.  Whisk in the sugar until it dissolves.  Stir in the crumbled blue cheese and season to taste.  Cover and refrigerate any leftovers.