Buffalo Chicken Salad

Ingredients:

• 3 cloves garlic,smashed and peeled
• 1 tsp. red pepper flakes
• 1/2 tsp. salt
• 1 1/2 lbs. boneless, skinless chicken breast
• 1/3 cup fat-free buttermilk
• 1/2 cup reduced-fat blue cheese, crumbled
• 1 tsp. extra-virgin olive oil
• 1 teaspoon hot pepper sauce
• 2 celery stalks, finely diced
• 1 medium red bell pepper, diced
• 5 oz. lettuce, mixed greens

Makes 4 Servings

1. In a 10" x 12" skillet, combine the garlic, red pepper flakes, salt, and 1 inch of water (about 3 cups). Bring to a high simmer over high heat.
2. Meanwhile, cut the chicken crosswise into 1" wide strips. Add the chicken to the cooking liquid, cover, and simmer over medium-low heat for 5 minutes. Remove the pan from the heat and let sit for 5 minutes.
3. Meanwhile, in a mini food processor or blender, combine the buttermilk, blue cheese, oil, and hot pepper sauce. Process to a smooth purée.
4. Drain the chicken, discarding the broth, and spread out on a cutting board to cool slightly. In a medium bowl, combine the celery and bell pepper. Cut the chicken into bite-size pieces and add to the vegetables. Add the blue cheese dressing and toss well.
5. Line 4 plates with field greens and top with the chicken salad.

WW POINTS VALUE: 6 pts.  (1 1/3 cups per serving)

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This salad is another great way to kick-start your diet. AND...if you love buffalo wings, you will really love this salad. It's a healthy twist on a comfort food favorite. This salad packs a lot of heat and the blue cheese dressing (along with the salad greens) will cool your taste buds off. If you want to save time, cut up the vegetables while the chicken is cooking. One bite of this salad and your lunch or dinner will never be the same again. You'll never order buffalo chicken wings out at a restaurant again because there is no grease and hardly any fat in this colorful dish.