Buffalo Chicken Salad

Ingredients

• 2 tablespoons cheese blue crumbled
• 5 teaspoons butter melted
• 2 tablespoons canola oil 
• 0.8 cup matchstick-cut carrot 
• 0.5 cup thinly celery diagonally sliced
• 1 large eggs lightly beaten
• 1.3 cups flour all-purpose
• 0.3 cup hot sauce 
• 0.4 teaspoon kosher salt 
• 3 tablespoons buttermilk low-fat
• 0.5 cup milk 2% reduced-fat
• 2 tablespoons canola mayonnaise 
• 6 cups torn romaine lettuce 
• 1 pound chicken breasts boneless skinless cut into 12 strips

Equipment

• bowl
• frying pan
• paper towels
• whisk
• slotted spoon

Directions

1. Place flour in a shallow dish.
2. Combine milk and egg in a shallow dish, stirring well.
3. Sprinkle chicken evenly with salt.
4. Heat a large skillet over medium-high heat.
5. Add oil to pan; swirl to coat. Dredge chicken in flour; dip in egg mixture. Dredge in flour again, shaking off excess.
6. Add chicken to pan; saut 3 minutes on each side or until done.
7. Remove chicken from pan using a slotted spoon; drain on paper towels.
8. Combine hot sauce and butter in a medium bowl, stirring with a whisk.
9. Add chicken to hot sauce mixture, tossing to coat evenly.
10. Cut chicken into slices.
11. Combine lettuce, carrot, and celery in a large bowl.
12. Combine buttermilk and remaining ingredients, stirring well. Arrange about 1 1/2 cups salad on each of 4 plates; divide chicken strips among salads.
13. Drizzle dressing evenly over salads.