BUFFALO CHICKEN STRIPS
Source: The American Medical Association Family Health Cookbook
by Brooke Dojny

BLUE CHEESE DIP:
2/3 cup nonfat plain yogurt
2 tablespoons reduced-fat mayonnaise
2 ounces crumbled blue cheese
3 tablespoons finely chopped scallions
1/4 teaspoon coarsely ground black pepper
CHICKEN STRIPS AND CELERY STICKS:
1 teaspoon vegetable oil
1/2 pound skinless boneless chicken breasts, cut crosswise into 1/4-inch strips
1/4 teaspoon salt
2 teaspoons butter
1 tablespoon liquid hot pepper sauce
5 celery stalks, cut into 3-inch sticks

In a small bowl, whisk together the yogurt, mayonnaise and blue cheese. Stir in the scallions and pepper and set aside while preparing the chicken. Cover and refrigerate. (This recipe can be made one day ahead to this point.)

Heat the oil in a large, preferably nonstick skillet. Season the chicken with the salt. Cook the chicken over medium-high heat, stirring frequently, until lightly browned and cooked through, 3 to 4 minutes. Remove the skillet from the heat.

Add the butter and hot pepper sauce to the pan and swirl until the butter melts and the sauce coats the chicken.

Serve the chicken and celery sticks along with the blue cheese dip. Provide toothpicks for spearing the chicken and dipping it in the sauce.

Makes 6 servings

Nutritional information per serving:
About 136 calories, 64 calories from fat, 7g total fat, 3g saturated fat, 33mg cholesterol, 363mg sodium, 5g total carbohydrates, 0g fiber, 13g protein.