Buffalo-Style Chicken Skewers

Ingredients:

• 2 (5 oz.) boneless, skinless chicken breasts
• 2 tsp. canola oil
• 1 tbsp. + 1 tsp. hot pepper sauce
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 garlic cloves, minced
• 4 celery stalks
• 1/4 cup fat-free sour cream
• 1/4 cup plain fat-free yogurt
• 2 tbsp. crumbled reduced-fat blue cheese

Makes 4 Servings (4 skewers. 2 1/2 tbsp. dressing & 6 celery stick per serving)

1. Remove the tender from the chicken breasts and cut lengthwise in half. Cut each chicken breast on a long diagonal into 6 thin strips. Toss together the chicken, oil, hot sauce, salt , pepper and garlic in a medium bowl until coated evenly.
2. Cut the celery stalks lengthwise in half, then crosswise into thirds. To make the dressing, stir together the sour cream, yogurt, and blue cheese in a serving bowl.
3. Thread the chicken strips on 16 (8- to 10-inch) metal skewers ( if using wooden skewers, soak in water for 30 minutes).
4. Spray a nonstick ridged grill pan with nonstick spray and set over medium heat. Place the skewers in the pan, in batches, if needed, and cook until the chicken is just cooked through, about 2 minutes on each side. Arrange the blue cheese dressing, celery sticks, and chicken skewers on a large serving platter.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. These skewers are perfect for warm weather because you can feel and taste the heat. You cook these skewers on a grill pan or on the grill and you can turn them into a chicken salad. These chicken skewers are packed with so much heat, you'll be eating them slowly. The blue cheese-yogurt will cool the heat off your taste buds. If that doesn't work, drink a tall glass of milk because the milk will cool the burn.