1/2 of heart of romaine, sliced or a spring mix salad (pre package)
3/4 cups coarsely chopped cooked chicken breast
2 tablespoons buffalo wing sauce
1 0.75 ounce wedge light blue cheese, crumbled
1 tablespoon bottled fat-free blue cheese salad dressing
1 teaspoon fat free milk
1 stalk celery, cut into 4 sticks
Arrange romaine on a plate or in a bowl. In a small sauce pan, saute chipped chicken with the wing sauce until the chicken in no longer pink. Spoon chicken mixture over romaine. Top with crumbled cheese and 1/4 teaspoon black pepper. In a small bowl combine salad dressing and milk; drizzle over salad. Serve with celery sticks.
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