Buffalo Chicken Salad

Ingredients:

2 tablespoons hot sauce
1 teaspoon apple cider vinegar
1 teaspoon Splenda Brown Sugar Blend
1/4 teaspoon salt
1 pound chicken tenders
1/2 cup Panko bread crumbs
1 teaspoon canola oil
1 ounce crumbled reduced fat blue cheese (about 1/4 cup)
1/4 cup plain nonfat yogurt
2 tablespoons low-fat buttermilk
1/4 teaspoon black pepper

1 head romaine lettuce, chopped
6 celery stalks, thinly sliced

Directions:

Preheat the oven to 400 degrees. Whisk together the hot sauce, vinegar, brown sugar and salt in a shallow dish until well blended. Add the chicken and turn to coat. Marinate for 10 minutes at room temperature.

Put the panko crumbs and oil in a shallow dish and toss to combine. Dredge each chicken tender in the bread crumbs, completely coating both sides. Transfer to the rack of a broiler pan or to a metal rack fitted over a rimmed baking sheet. Bake, turning once, until chicken is cooked through and crust is golden brown, about 12 minutes.

While the chicken is baking, stir together the cheese, yogurt, buttermilk and pepper. Toss with the lettuce and celery until well coated. Divide the dressed greens and chicken tenders among 4 serving plates and serve immediately.

Servings - 4 servings
Per serving = 1/4recipe = POINTS® value 4*
186.5calories/3.8gfat/.25gfiber