Buffalo Chicken Salad

(250 cals per serving, 30 grams protein, only 10 carbs)

  2 (8-ounce) boneless, skinless chicken breast halves

  2 tablespoons cayenne pepper hot sauce (or other hot sauce), plus more to taste

  2 teaspoons olive oil

  2 hearts Romaine, cut into 1-inch strips (about 8 cups)

  4 celery stalks, thinly sliced

  2 carrots, coarsely grated

  2 scallions, green part only, sliced

  1/2 cup Blue Cheese Dressing, recipe follows

Preheat the broiler. Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 3/4-inch, then cut the chicken crosswise into 1/2-inch strips. In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated. Arrange the chicken on a baking sheet and broil until it is cooked through, about 4 to 6 minutes, turning once.

In a large bowl combine the Romaine, celery, shredded carrots and scallions. Toss with the dressing. Divide the greens between 4 plates, top with the chicken. Serve with extra hot sauce.