6 (4 ounce) skinless boneless chicken breast halves
1 large carrot
1 celery stalk
3 cups cubed red potatoes
6 cups shredded Romaine lettuce
2 cups cherry tomato halves
BLUE CHEESE-BUTTERMILK DRESSING:
1/2 cup low-fat buttermilk
1 /2 cup plain fat-free yogurt
3 tablespoons white wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup thinly sliced green onions
1 /2 cup (2 ounces) crumbled Blue cheese
Directions
Combine paprika, olive oil and hot sauce in a shallow dish
Trim
chicken and pound to an even thickness
Place chicken in dish,
turning to coat with sauce
Cover and refrigerate for 30 to 60
minutes.
Cut chicken across the grain into thin slices
Cut carrot and
elery lengthwise into 12 thin strips using a vegetable peeler
Place strips in a bowl of ice water for 30 minutes
Cook potatoes
until tender, about 15 minutes; drain and cool.
To make dressing, whisk buttermilk, yogurt, vinegar, sugar, salt
and pepper together until blended
Stir in green onion and
cheese.
Divide lettuce evenly between six plates
Top with potato, carrot
and celery, chicken and tomato halves
