July 11, 2010


Printed from COOKS.COM

□   1 lb chicken breast tenders
□   3 tbsp. hot sauce
□   1/2 cup crumpled blue cheese
□   3 tbsp. reduced-fat sour cream
□   3 tbsp. 2% milk
□   3 tbsp. light mayonnaise
□   1 chopped Romaine lettuce heart
□   1/2 head chopped iceberg lettuce
□   2 stalks celery, cut into matchsticks
□   1 cup shredded carrots

Coat a large skillet with cooking spray. Cook chicken tenders over medium heat for about 8 minutes, flipping halfway through. Remove from heat and stir together with hot sauce.In a small bowl, stir together blue cheese, sour cream, milk, and mayonnaise. Combine lettuces in a large serving bowl.
Add celery and carrots. Drizzle dressing over salad. Toss well to combine. Top with chicken.
Submitted by: Sherry Monfils

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