Skinny Buffalo Chicken
1/4 Cup Frank's Louisiana Hot Sauce
1 tsp. Worcestershire
1 TBSP. butter
1 lb. chicken strips or tenders
1/4 cup bleu cheese crumbles
2 TBSP. light mayo
1/4 cup plain nonfat Greek yogurt
1. In a large skillet, combine hot sauce, Worcestershire and butter. Heat gently, then turn off heat.
2. Combine yogurt, bleu cheese and mayo. Allow flavors to blend.
3. Cook chicken strips in a skillet, grill pan or on a grill, so they brown or get grill marks. When done, place them in the skillet with the hot sauce mixture. Heat gently, and toss to combine well.
Serve with the bleu cheese dressing, carrot and celery sticks.