Buffalo Chicken Salad

• 2 Tbsp. all purpose flour
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. ground red pepper
• 1 lb. boneless, skinless chicken breasts
• 1 Tbsp. olive oil
• 2 Tbsp. hot pepper sauce
• 1 large bunch of celery
• 1 large head romaine lettuce chopped
• 1 red delicious apple cored and cut into eighths

1. Combine flour, salt, pepper and red pepper.
2. Coat both sides of chichen with flour mixture, heat oil in 12 in non-stick skillet.
3. Stir in hot pepper sauce.
4. Add chicken and cook 6 - 8 minutes per side until browned.
5. Transfer to cutting board, cover loosely and let stand 5 minutes.
6. Slice celery diagonally into 1/2 inch thick pieces; combine in medium bowl with lettuce and apples. Slice chicken into 1/2 inch thick strips; add to salad, then toss with blue cheese dressing.
7. Makes 6 servings.
8. 285 calories, 15 g fat.

flour, salt, pepper, ground red pepper, chicken breasts, olive oil, hot pepper sauce, celery, head romaine lettuce, red delicious apple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=20041 (may not work)