- 1 1/4 c all-purpose flour
- 1/2 c 2% reduced-fat milk
- 1 lb egg, lightly beaten
- 1 lb skinless, boneless chicken breasts, cut into 12 strips
- 3/8 tsp kosher salt
- 2 tbsp canola oil
- 1/4 c hot sauce
- 5 tsp butter, melted
- 6 c torn romaine lettuce
- 3/4 c matchstick-cut carrot
- 1/2 c thinly diagonally sliced celery
- 3 tbsp low-fat buttermilk
- 2 tbsp canola mayonnaise
- 1/2 oz blue cheese, crumbled
Place flour in a shallow dish. Combine milk and egg in a shallow dish, stirring well. Sprinkle chicken evenly with salt. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Dredge chicken in flour; dip in egg mixture. Dredge in flour again, shaking off excess. Add chicken to pan; sauté 3 minutes on each side or until done. Remove chicken from pan using a slotted spoon; drain on paper towels. Combine hot sauce and butter in a medium bowl, stirring with a whisk. Add chicken to hot sauce mixture, tossing to coat evenly. Cut chicken into slices.
Combine lettuce, carrot, and celery in a large bowl. Combine buttermilk and remaining ingredients, stirring well. Arrange about 1 1/2 cups salad on each of 4 plates; divide chicken strips among salads. Drizzle dressing evenly over salads.
