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Added on 12/18/07
2 (8-ounce) boneless, skinless chicken breast halves 2 tablespoons cayenne pepper hot sauce (or other hot sauce), plus more to taste 2 teaspoons olive oil 2 hearts Romaine, cut into 1-inch strips (about 8 cups) 4 celery stalks, thinly sliced 2...
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2 (8-ounce) boneless, skinless chicken breast halves 2 tablespoons cayenne pepper hot sauce (or other hot sauce), plus more to taste 2 teaspoons olive oil 2 hearts Romaine, cut into 1-inch strips (about 8 cups) 4 celery stalks, thinly sliced 2 carrots, coarsely grated 2 scallions, green part only, sliced 1/2 cup Blue Cheese Dressing, recipe follows Preheat the broiler. Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 3/4-inch, then cut the chicken crosswise into 1/2-inch strips. In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated. Arrange the chicken on a baking sheet and broil until it is cooked through, about 4 to 6 minutes, turning once. In a large bowl combine the Romaine, celery, shredded carrots and scallions. Toss with the dressing. Divide the greens between 4 plates, top with the chicken. Serve with extra hot sauce. Blue Cheese Dressing: 2... See less 
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