Buffalo Chicken + Avocado Salad

INGREDIENTS:

4 thin boneless skinless chicken breasts

1 teaspoon olive oil

salt and pepper to taste

1/3 cup buffalo wing sauce or more to taste

6 cups shredded romaine lettuce

1 cup thinly sliced celery

½ cup thinly sliced carrots

1 cup cherry tomatoes halved

1 avocado thinly sliced

¼ cup crumbled blue cheese

¼ cup reduced fat prepared blue cheese or ranch dressing alternatively, you can make a simple vinaigrette by whisking together 2 tablespoons lemon juice, 2 tablespoons olive oil, 1 teaspoon honey and salt and pepper

INSTRUCTIONS:

1.Heat a grill or grill pan over medium-high heat. Drizzle the olive oil over the chicken breasts and sprinkle with salt and pepper to taste.

2.Grill for 4-5 minutes on each side or until cooked through.

3.While the chicken is cooking, place the romaine lettuce in a bowl and toss with dressing. Arrange the celery, carrots, tomatoes, avocado and blue cheese on top of the lettuce.

4.Cut the chicken into 1-inch pieces and toss with buffalo sauce to coat. Add more buffalo sauce if you prefer a spicier chicken.

5.Place the chicken on top of the salad and serve.