Buffalo Chicken Salad

Ingredients

Chicken

½ cup hot sauce

1 tablespoon unsalted butter, melted

1 tablespoon light molasses

½ cup yellow cornmeal

1 tablespoon cornstarch

4 (6-ounce) boneless, skinless chicken breasts, trimmed

⅛ teaspoon salt

⅛ teaspoon pepper

1 tablespoon canola oil

Salad

3 romaine lettuce hearts (about 1 pound), torn into bite-sized pieces

3 celery ribs, sliced thin

2 carrots, peeled and shredded

¾ cup Blue Cheese Dressing (page 66)

Directions

1. FOR THE CHICKEN: Whisk the hot sauce, butter, and molasses together in a bowl; set aside. Whisk the cornmeal and cornstarch together in a shallow dish. Pat the chicken dry with paper towels and season with the salt and pepper. Thoroughly coat the chicken with the cornmeal mixture, pressing on the coating to help it adhere.

2. Heat the oil in a 12-inch nonstick skillet over medium heat until just smoking. Carefully lay the chicken breasts in the skillet and cook until well browned on the first side, 6 to 8 minutes. Flip the chicken, reduce the heat to medium, and continue to cook until the chicken registers 160 to 165 degrees on an instant-read thermometer, 6 to 8 minutes longer.

3. Transfer the chicken breasts to a carving board and let rest for 5 minutes. Slice the chicken crosswise into ½-inch-thick pieces.

4. FOR THE SALAD: Toss the lettuce, celery, and carrots with the dressing, then divide it among four plates. Toss the chicken with the hot sauce mixture, arrange on top of the salads, and serve.

PER SERVING: Cal 440; Fat 14g; Sat Fat 4.5g; Chol 115mg; Carb 31; Protein 45; Fiber 4g; Sodium 740mg