Make a buffalo chicken salad for a healthy, filling weeknight meal. Marinate tenderized chicken in buffalo sauce, and then broil it while making blue cheese dressing. Chop lettuce, carrots, celery and scallion together for the base. Toss the salad and dressing. Then, layer the chicken over the top to serve.
Make the buffalo sauce by whisking 2 tablespoons mayonnaise, 1/4 cup low-fat buttermilk and 1/4 cup Greek yogurt until smooth. Stir in 1 tablespoon white vinegar and 1/2 teaspoon sugar to the mixture. Fold in 1/3 cup blue cheese before seasoning it with salt and pepper and storing it in the refrigerator until the salad is ready.
Preheat the broiler. Tenderize 1 pound boneless, skinless chicken breast by placing it between 2 sheets of wax paper and pounding it with a meat tenderizer. Cut the chicken into 1/2 inch strips at the same thickness before setting it aside.
In a large bowl, stir together 2 tablespoons hot sauce and 2 teaspoons olive oil. Add additional hot sauce to taste. Add the chicken strips to bowl, tossing them to coat. Place the chicken strips on a baking sheet, and broil for 4 to 6 minutes, flipping them once.
Meanwhile, combine 8 cups chopped romaine lettuce, 2 grated carrots, 4 sliced celery stalks and 2 sliced scallions in large salad bowl. Stir in the blue cheese dressing, and then divide the salad between four bowls. Top each bowl with the buffalo chicken to serve.