Lighter Buffalo Chicken Wedge Salad

Add the dressing ingredients into the bowl of a food processor. Process until smooth, adding more milk if needed to achieve desired consistency. Cover and refrigerate dressing until ready to serve.

Trim excess fat from chicken breasts and cut them in half horizontally or use a mallet to pound them to a consistent thickness.

Preheat a grill pan over medium high heat. Brush grill pan with about 1/2 tablespoon of olive oil.

In a small bowl, whisk together the hot sauce and 1 1/2 tablespoons olive oil to make a Buffalo wing style sauce. This sauce may separate as it sits out, so whisk it occasionally as needed. Set aside.

Sprinkle chicken breasts with salt and pepper. Place on hot grill pan and drizzle a spoonful of Buffalo sauce over the side facing up, being careful not to contaminate your spoon and sauce by touching the raw chicken.

Turn chicken occasionally, drizzling more Buffalo sauce on each side of the chicken breast as it cooks. Cook for about 10-12 minutes total, or until chicken is no longer pink and nice grill marks have formed.
Remove chicken breasts from grill pan and allow them to rest while you assemble the salads.

On each plate, place a quarter of an iceberg lettuce wedge and sprinkle equally with carrots, celery, green onions, tomatoes and blue cheese crumbles.

Slice the chicken breasts thinly and add them to the salad plates, drizzling the chicken with additional Buffalo sauce if desired. Serve with the blue cheese dressing on the side or drizzled on top.