Smoked (or Grilled) Buffalo Chicken Salad

Tonight was another new creation and Paul (the guy that doesn't particularly like salads) said he would put it on any restaurant menu.

Ingredients
Chicken Breasts (1 small per person)
Romaine
Carrots
Celery
Bleu Cheese
Low fat sour cream
Fat free butter milk, milk or ff half and half
Frank's Red Hot
Roasted Sunflower seeds

Directions

• Grill chicken breast (we have a smoker box and used applewood chips)
• Mix about 1/4 - 1/3 cup of low fat sour cream (Daisy is my favorite brand) with a few dashes of Frank's Red Hot and fresh ground pepper to taste). I thinned out the dressing with some fat free half and half since that is what I had on hand, but have made similar dressings with fat free buttermilk or skim milk
• Chop grilled chicken and toss with a little Frank's Red Hot (Paul wanted real butter too, but we compromised with a few spray's of I Can't Believe It's Not Butter).
• Add the chopped carrots and celery (along with any other veggies you want) and bleu cheese to a large bowl with the dressing and toss until everything is well coated
• Warm roasted sunflowers seeds and add on top with a little extra bleu cheese and Frank's Red Hot