Lite spicy chicken strips
Ingredients
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
Blue Cheese Dip Ingredients
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
Directions
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

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