Buffalo Chicken Strips
Bleu Cheese Dip:
2/3 c. non-fat plain yogurt
2 tbsp reduced-fat mayo
2 oz crumbled bleu cheese
3 tbsp finely chopped scallions
1/4 tsp coarsely ground black pepper
Chicken Strips and Celery Sticks:
1 tsp vegetable oil
1/2 lb boneless skinless chicken breast cut into 1/4″ strips
1/4 tsp salt
2 tsp butter
1 tbsp liquid hot pepper sauce
5 celery stalks, cut into 3″ strips
In a small bowl, whisk together yogurt, mayonnaise and bleu cheese. Stir in scallions and pepper and set aside while preparing chicken. Cover and refrigerate. (This recipe can be made 1 day in advance to this point)
Heat oil in a large, non-stick skillet. Season the chicken with the salt. Cook chicken over med-high heat, stirring frequently, until lightly browned and cooked through, 3-4 minutes.
Remove the skillet from heat. Add butter and hot pepper sauce to the pan and swirl until butter melts and the sauce coats the chicken.
Serve chicken and celery sticks along with bleu cheese dip. Provide tooth picks for spearing the chicken and dipping into sauce.
From the cookbook “AMA Family Health Cookbook”
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