Title: Buffalo chicken salad with blue cheese-buttermilk dressin
 Categories: Chicken-sal, Meal-sal
      Yield: 6 Servings
 
      1 tb Paprika
  1 1/2 tb Olive oil
      2 tb Hot sauce
      6    Chicken breasts; boned and
           -skinned, 4 ounces each
      1 lg Carrot
      1    Celery stalk
      3 c  Cubed red potato
           Cooking spray
      6 c  Shredded romaine lettuce
      2 c  Cherry tomato halves
           Blue cheese-buttermilk
           -dressing
 
  Combine the first three ingredients in a large dish. Add chicken,
  tossing to coat. Cover and marinate in refrigerator for 30 minutes to
  1 hour. Cut carrot and celery lengthwise into 12 thin strips using a
  vegetable peeler. Place strips in a bowl of ice water. Let stand 30
  minutes. Place potato in a saucepan; cover with water. Bring to a
  boil; cook 15 minutes or until tender. Drain and cool.
  
  Prepare grill. Remove chicken from grill and discard marinade. Place
  chicken on grill rack coated with cooking spray. Grill 5 minutes on
  each side or until the chicken is done. Cut chicken diagonally across
  the grain into slices. Set aside. Arrange lettuce on a large platter.
  top with potato, carrot and celery strips, chicken and tomato halves.
  Serve with Blue Cheese-Buttermilk Dressing.
  
  Yield: 6 servings
  
  Nutritional information: 317 calories and 8.3 grams of fat per serving
  
  Courtesy of "Cooking Light" Magazine