2 tablespoons cayenne pepper hot sauce plus more to taste (or other hot sauce)
2 tablespoons mayonnaise
2 teaspoons olive oil
2 hearts romaine cut into 1-inch strips ( 8 cups)
4 servings salt and pepper freshly ground
2 scallions green sliced
16 ounce chicken breast halves boneless skinless
0.5 teaspoon sugar
1 tablespoon vinegar white
Equipment
bowl
baking sheet
paper towels
whisk
broiler
Directions
Watch how to make this recipe.
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.
Fold a full sheet of paper towel into quarters and put it into a small bowl. Spoon the yogurt onto the paper towel and place in the refrigerator for 20 minutes to drain and thicken. In a medium bowl, whisk the buttermilk and thickened yogurt into the mayonnaise until smooth.
Add the vinegar and sugar and continue to whisk until all the ingredients are well combined. Stir in the blue cheese and season, to taste, with salt and pepper.
