This was tonight's dinner, Buffalo CHicken Salad. It came out really good. The original recipe (from Cooking Light), had too much vinegar in the dressing. I adapted it and lessened it quite a bit. I used the amount they said and then all I tasted was vinegar. Ugh. SO I added some real ranch dressing to the mixture and some low fat sour cream and it seemed to lessen the taste quite a bit. DH loved the salad. I also used quite a lot of tomato as that is what I have the most of in my garden right now (planted less chiles this year. Wanted to try a lot of heirloom varieties of tomatoes this year. Anyway, here is the recipe. Yummy: * Exported from MasterCook * Buffalo Chicken Salad Recipe By : RisaG Serving Size : 2 Preparation Time :0:00 Categories : Low Fat Main Dish Poultry Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Chicken: 1 tbsp sweet paprika 1 1/2 tbsp extra-virgin olive oil 2 tbsp hot sauce 2 chicken breast halves Salad: 1 lg carrot -- sliced 1 stalk celery -- sliced 3 cups salad greens (mesclun) -- washed & well dried 2 cups cherry tomatoes -- halved* see note Ranch dressing -- ** see note Combine first 3 ingredients in a shallow pan. Add chicken and toss to coat. Refrigerate for 1 hour. Meanwhile, slice carrots and celery in food processor. Place 2 big handfuls of mesclun greens on 2 plates. Top with celery and carrot, halved cherry tomatoes. Preheat George Foreman Grill. When hot, spray with cooking spray. Place chicken breasts on GFG. Cook for 5 minutes until fully cooked and they have nice grill marks. Remove from grill and let cool a bit. Slice into thin diagonal slices. Drizzle half the dressing on top of salad. Top with chicken and drizzle a bit more on top. Serve with breadsticks or rolls. Hot sauce can be passed on the side, if you wish. - - - - - - - - - - - - - - - - - - NOTES : Risa's notes: * Use different colors if you can find them. Usually they are sold at farm stands. If not, red will do. Supermarkets are now stocking yellow tomatoes too - I've seen yellow pear and red pear tomatoes and of course, grape tomatoes. These will all do well. ** If you want to make this lower fat make the following dressing: 1/2 cup buttermilk, 1/2 cup plain fat-free yogurt, 1 tbsp apple cider vinegar, 1 tsp Splenda, 1/2 tsp salt, 1/2 tsp pepper, 1/2 cup blue cheese, crumbled. Mix all in a bowl and refrigerate until ready to use. If using this dressing, 1/4 cup serving is 3.1g fat. Fat content of 1 serving of salad with dressing - 8.3g fat (1 cup lettuce, 1 chicken breast half and 1/4 dressing) RisaG __________________________________________________ Do You Yahoo!? HotJobs - Search Thousands of New Jobs http://www.hotjobs.com