- 4 Perdue Perfect Portions boneless, skinless chicken breasts
- 1/2 Cup hot pepper sauce
- 2 Tablespoons butter
- 3 Tablespoons olive oil
- 1/4 Teaspoon salt
- 1/8 Teaspoon pepper
- 1 Cup sour cream
- 4 Tablespoons blue cheese, crumbled
- 4 Tablespoons white vinegar
- 1 Tablespoon milk, optional
- 4 Cups romaine lettuce, shredded
- 1/2 Cup celery, chopped
- 1/2 Cup cherry tomatoes, halved
In a small skillet, heat hot sauce, butter, and 2 tablespoons olive oil over low heat just until butter has melted. Set aside.
Heat a lightly greased grill or grill pan to medium-high heat. Brush chicken breasts with 1 tablespoon olive oil and season with salt and pepper. Grill 3 to 4 minutes on each side. Chicken is done when it feels firm to the touch and a meat thermometer inserted in center reaches 170 degrees F. Remove the chicken from the grill.
Slice chicken breasts into strips. Toss the chicken with the warm mixture of hot sauce and butter and set aside while making the blue cheese dressing.
In medium bowl, stir together sour cream, blue cheese, and white vinegar, smashing enough of the blue cheese into the dressing to give it flavor, but still leaving some chunks. If dressing is too thick, thin it with a little milk.
Toss lettuce in large bowl with just enough blue cheese dressing to lightly coat. Heap tossed salad onto 4 individual salad plates. Sprinkle the celery and cherry tomatoes over the top. Arrange the chicken slices over the top of each salad. Serve remaining blue cheese dressing on the side.