Grilled buffalo-style chicken bites
Uncooked boneless skinless chicken breast(s)
Hot pepper sauce
2 tsp, Louisiana-style
2 rib(s), medium
Plain fat free yogurt
1 Tbsp, crumbled
1 tsp, fresh, chopped
- Remove the tender from the chicken breast and cut lengthwise in half. Cut the rest of the chicken breast on a long diagonal into 6 thin strips. Toss together the chicken, hot sauce, oil, and salt in a medium bowl until coated.
- Cut the celery lengthwise in half, then crosswise into thirds to make a total of 12 celery sticks. Stir together the yogurt and blue cheese in a serving dish.
- Thread the chicken strips on 8 (8- to 10-inch) metal skewers (if using wooden skewers, soak in water 30 minutes). Spray a nonstick ridged grill pan with nonstick spray and set over medium heat. Place the skewers on the pan and cook the chicken just until cooked through, about 2 minutes on each side.
- Arrange the blue cheese dressing, celery sticks, and chicken skewers on a platter. Sprinkle the dressing with the parsley. Yields 4 skewers, 2 1/2 tablespoons blue cheese dressing, and 6 celery sticks per serving.