Ingredients
1
teaspoon butter
1/4
cup Frank’s™ RedHot™ Buffalo Wings Sauce
1
teaspoon celery seed
2
boneless skinless chicken breasts (about 3/4 lb total)
1/2
cup plain nonfat Greek yogurt
2
tablespoons light mayonnaise
1
teaspoon gluten-free Worcestershire sauce
1/2
teaspoon black pepper
1/4
teaspoon sugar
1
tablespoon lemon juice
1
tablespoon water
1
clove garlic, finely chopped
2
tablespoons finely chopped chives
2
tablespoons finely chopped parsley
1
bag (10 oz) chopped hearts of romaine lettuce (about 6 cups)
1
cup shredded carrots
1 1/2
cups cherry tomatoes, cut in half
2
tablespoons crumbled blue cheese
Preparation
Heat oven to 425°F. Line cookie sheet with foil. Spray with cooking spray; set aside.
Place butter in medium microwavable bowl. Microwave uncovered on High 30 to 45 seconds or until melted. Add Buffalo wing sauce and celery seed; stir to combine. Reserve 2 tablespoons sauce mixture in small bowl; set aside. Add chicken breasts to remaining sauce mixture; toss to coat. Transfer chicken to cookie sheet; bake 15 to 20 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
In large bowl, beat all Dressing ingredients except chives and parsley; refrigerate until just before serving.
Stir chives and parsley into dressing. Toss lettuce and carrots in dressing. Divide mixture among 4 plates. Top with tomatoes.
Transfer chicken breasts to cutting board; thinly slice. Divide chicken evenly over salads. Drizzle reserved marinade over chicken, top with blue cheese.
