1 lb chicken breast tenders
3 tbsp. hot sauce
1/2 cup crumpled blue cheese
3 tbsp. reduced-fat sour cream
3 tbsp. 2% milk
3 tbsp. light mayonnaise
1 chopped Romaine lettuce heart
1/2 head chopped iceberg lettuce
2 stalks celery, cut into matchsticks
1 cup shredded carrots

Coat a large skillet with cooking spray. Cook chicken tenders over medium heat for about 8 minutes, flipping halfway through. Remove from heat and stir together with hot sauce.

In a small bowl, stir together blue cheese, sour cream, milk, and mayonnaise. Combine lettuces in a large serving bowl.

Add celery and carrots. Drizzle dressing over salad. Toss well to combine. Top with chicken.

Submitted by: Sherry Monfils