Preheat broiler to high. Place chicken on a baking sheet coated
with cooking spray. Lightly mist chicken with cooking spray and
sprinkle evenly on both sides with paprika, chile powder and salt.
Broil 6 to 8 inches from heat until center of chicken is no longer
pink, about 6 minutes per side. Transfer chicken to a cutting
board and let rest for 3 to 5 minutes before cutting into bite-
sized chunks.
In a blender, puree onion, yogurt, buttermilk, and 1 tbsp hot sauce.
Taste and add remaining hot sauce if desired. Divide romaine and
red lettuce leaves among four plates and top with bell pepper,
tomatoes, carrots and chicken, dividing each evenly. Serve yogurt
mixture evenly over each plate.
Serving
Suggestions
258 calories; 6 g fat; 13 g carbs; 35 g protein
Originally Submitted
5/23/2011
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