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Ingredients

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Directions

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  • Coat large nonstick skillet with nonstick cooking spray. Cook chicken breast tenders in skillet over medium heat about 8 minutes, flipping halfway through, or until cooked through; remove from heat and stir together with hot sauce.

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  • In small bowl, stir together blue cheese, sour cream, 2% milk and light mayo.

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  • Combine chopped romaine heart and chopped iceberg lettuce in a large serving bowl and add celery and shredded carrots. Drizzle dressing over salad. Toss well to combine. Top with chicken.

Nutrition Facts

284 calories; total fat 12g; saturated fat 5g; cholesterol 89mg; sodium 497mg; carbohydrates 11g; fiber 3g; protein 33g.

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