Grilled Buffalo Chicken Salad

I saw this recipe on Rachael Ray's show and what appealed to me was that it was low calorie. It really was simple to make and we had both for dinner and then the leftovers for a smaller lunch salad the next day. I would definitely make it again and Kevin already asked me not to forget about this recipe as he would like it again and again. We halved this recipe and still had leftovers.

• For the Grilled Buffalo Chicken:
• 1 1/2 pounds boneless, skinless chicken breasts or thighs
• Olive oil cooking spray
• Salt and lots of coarse black pepper
• 1 teaspoon smoked sweet paprika
• 2 tablespoons butter
• About 1/4 cup Frank’s Red Hot cayenne pepper sauce
• 
  
• For the Dressing:
• 1/4 cup buttermilk
• 1/2 cup low-fat Greek yogurt

• Juice of 1 lemon
• 3 tablespoons mixed fresh herbs, such as dill, parsley and chives
• 1/4 cup blue cheese crumbles (I Deleted this item as  not a fan of blue cheese)
• 
  
• Chopped hearts of romaine, 4-5 cups
• 2 carrots, peeled and cut into matchsticks 
• 3 ribs of celery, cut into matchsticks
• 1/2 seedless cucumber, cut into matchsticks
• 4 scallions sliced on an angle

Yields: 4

 Heat indoor or outdoor grill to medium-high. Spray chicken with cooking spray and season with salt, pepper and paprika. Grill to cooked through, about 12 minutes or so. We used tenderloins which cook a lot quicker

 Melt butter in a skillet and add enough hot sauce to coat the chicken. Slice chicken into bite-sized pieces and toss it in the sauce.

 For the dressing, whisk buttermilk with yogurt, lemon juice, herbs, salt and pepper. 
Stir in blue cheese. NOPE never in my house- I kept it simple ranch dressing

 Line a platter or base plate with a salad of lettuce, carrots and celery.

  Top with buffalo chicken

  Dollop dressing over salad, and garnish with scallions.