Buffalo Chicken Salad

• 1 1/4 cups all-purpose flour
• 1/2 cup 2% reduced-fat milk
• 1 large egg, lightly beaten
• 1 pound skinless, boneless chicken breasts, cut into 12 strips
• 3/8 teaspoon kosher salt
• 2 tablespoons canola oil
• 1/4 cup hot sauce
• 5 teaspoons butter, melted
• 6 cups torn romaine lettuce
• 3/4 cup matchstick-cut carrot
• 1/2 cup thinly diagonally sliced celery
• 3 tablespoons low-fat buttermilk
• 2 tablespoons canola mayonnaise
• 1/2 ounce blue cheese, crumbled (about 2 tablespoons)

1. 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; saute 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.
2. 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.

flour, milk, egg, skinless, kosher salt, canola oil, hot sauce, butter, torn romaine lettuce, matchstick, celery, lowfat buttermilk, canola mayonnaise, blue cheese

Taken from www.myrecipes.com/recipe/buffalo-chicken-salad (may not work)