Buffalo Chicken Salad with Blue Cheese-Buttermilk Dressing

1 tablespoon paprika
1 1/2 tablespoons olive oil
2 tablespoons hot sauce
6 4 ounce skinless boneless chicken breast halves
1 large carrot
1 stalk celery
3 cups cubed red potato
cooking spray
6 cups shredded romaine lettuce
2 cups cherry tomato halves

Blue Cheese-Buttermilk Dressing
1/2 cup lowfat buttermilk
1/2 cup plain fat-free yogurt
3 tablespoons white wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/2 cup thinly sliced green onions
1/2 cup crumbled blue cheese

Salad: Combine the first 3 ingredients in a large dish. Add chicken, tossing to coat. Cover and marinate in refrigerator 30 minutes to 1 hour. Cut carrot and celery lengthwise into 12 thin strips using a vegetable peeler. Place strips in a bowl of ice water. Let stand 30 minutes. Place potato in a saucepan; cover with water. Bring to a boil; cook 15 minutes or until tender. Drain, then cool.

Prepare grill. Remove chicken from dish; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes or each side or until chicken is done. Cut chicken diagonally across grain into thin slices. Set aside. Arrange lettuce on a large platter. Top with potato, carrot and celery strips, chicken, and tomato halves. Serve with Blue Cheese-Buttermilk Dressing. Serves 6.

Dressing: Combine first 6 ingredients in a bowl; stir with a whisk until blended. Stir in onions and cheese.

Yield: 1 1/2 cups

Cooking Light Magazine