Peanut oil for frying
8 chicken thighs, boneless & skinless each cut into 4 strips
8 c. assorted lettuces (arugula, red-leaf, endine)
1 tbsp. olive oil vinaigrette
Freshly ground pepper
2 tbsp. sweet butter, room temperature
1/4 tsp. cayenne
2 tsp. lemon juice
2 tsp. parsley, chopped
1/2 tsp. Tabasco
2 tomatoes, seeded & diced
12 celery sticks (1/2 x 1/4 inch)
1 c. favorite blue cheese dressing

Heat oil in a fryer to 375 degrees. Cook chicken in oil until very crisp (5-7 minutes). Toss lettuces with vinaigrette and freshly ground pepper. Place salad on plates.

Transfer cooked chicken into a bowl and toss with butter, cayenne, lemon juice, parsley, Tabasco, salt and pepper to taste, until evenly and well coated.

Arrange each salad with chicken and celery sticks. Sprinkle with tomatoes. Drizzle with blue cheese dressing and serve. Serves 4.