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Old 06-30-2007, 04:38 PM
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Posts: 258
Buffalo Chicken

Yield: 4 servings

2 tablespoons hot pepper sauce, such as Frank's RedHot
3 tablespoons white vinegar, divided
1/4 teaspoon cayenne pepper
2 teaspoons extra-virgin olive oil
1 pound chicken tenders
2 tablespoons mayonnaise
2 tablespoons plain yogurt
Freshly ground pepper to taste
1/4 cup crumbled blue cheese
Shredded romaine lettuce
1 cup sliced celery
1 large tomato, diced

1. Whisk hot pepper sauce, 2 tablespoons vinegar and cayenne pepper
in a medium bowl.
2. Heat oil in a large nonstick skillet over medium-high heat. Add
chicken tenders; cook until cooked through and no longer pink in the
middle, 3 to 4 minutes per side. Add to the bowl with the hot sauce;
toss to coat well.
3. Whisk mayonnaise, yogurt, pepper and the remaining 1 tablespoon
vinegar in a small bowl. Stir in blue cheese.
4. To assemble: Mound lettuce on plate and top with one-fourth of
the chicken, lettuce, celery and tomato. Drizzle with some of the hot
sauce remaining in the bowl.
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