A favorite appetizer is transformed into an easy healthy weeknight dinner!
Mix yogurt and sour cream together in a small bowl. Stir in blue cheese. Combine milk with vinegar and stir into yogurt mixture. (If you have buttermilk you could use that instead of the milk and vinegar. )Refrigerate until ready to use.
Season chicken with chili powder and paprika.
Heat large saucepan over low heat. Add olive oil and heat for 1 minute. Stir in hot pepper sauce.
Heat large skillet over medium heat. Add olive oil and heat for 1 minute. Add chicken breast and brown about 2 minutes on each side.
Add browned chicken breast to hot pepper sauce and heat over medium heat about 15 minutes or until chicken is cooked through. Let chicken rest for 10 minutes before cutting into bite size pieces.
Place mixed greens in large bowl and stir in cucumber, celery, carrots, and tomatoes. Divide salad into 4 bowls. Add chicken to each bowl and top with blue cheese crumbles and green onion. Drizzle blue cheese dressing over salad.
We recommend using organic ingredients whenever possible.