Buffalo Chicken Salad

Ingredients:
1 pound uncooked boneless, skinless chicken breast, cut into 1 inch cubes
2 Tbsp Brummel & Brown margarine spread*
1/4 cup mild cayenne pepper sauce
1 tsp hot pepper sauce
1 Tbsp Worcestershire sauce
6 oz mixed baby greens, including baby spinach (1 bag)
10 oz lettuce, iceberg with others (1 bag)
8 medium stalk celery, cleaned and cut into sticks
1 cup shredded carrots, preshredded work best
1 medium cucumber, peeled and chunked
2 cups grape tomatoes, halved
1 cup fat-free blue cheese dressing

* Or other butter substitute with a POINTS value of 1 per Tbsp
(no more than 50 calories and 5 grams of fat per Tbsp)

Instructions:
Combine pepper sauces and worchestershire sauce in a small saucepan over medium heat.  Bring to a boil and cook for 1 minute.  Remove from heat and stir in Brummel & Brown spread until melted.

In a large nonstick skillet srayed with butter-flavored cooking spray, brown chicken cubes, stirring frequently.  Cook chicken completely, about 8 to 10 minutes.  Add pepper sauce mixture and cook about 1 minute, tossing chicken to coat.  Remove from heat.

In a large salad bowl combine all veggies, except celery, and toss with salad dressing.  In 4 smaller salad bowls, divide celery sticks and stack them on the side.  Divide dressed salad and buffalo chicken pieces evenly into each bowl.  Drizzle any remaining buffalo sauce over each salad and serve.

Special Information:
The Brummel & Brown spread is a key to this recipe.  You get buttery taste and coating power without all the fat and calories.  If you must use real butter, cut the amount to 2 teaspoons and the POINTS value will remain the same.

My family prefers ranch dressing to blue cheese.  In order to retain the bite of the blue cheese when using ranch dressing, I add an 1/8 of a cup of reduced-fat feta cheese crumbles to my salad and increase the POINTS value of my salad to 6.