Buffalo Chicken Salad
1 1/2 pounds boneless skinless chicken breasts
2 large ribs celery, diced
1/4 cup low-fat buttermilk
1/4 cup olive oil mayonnaise
1/4 cup mild Buffalo sauce
1 tablespoon dried dill
Bring a large, lidded pot of water to a slow simmer. Add chicken breasts, cover and poach 10 minutes or until breasts are cooked through. Cool slightly. Dice and place in a large bowl woth diced celery.
In a separate bowl, whisk together buttermilk, mayo, buffalo sauce, and dill. Pour into bowl with chicken.
By my calculations: Per serving – Calories: 262, Total Fat: 10.1g, Sat. Fat: 2.3g, Carb: 2.9g, Fiber: 0.1g, Protein: 38g