Buffalo Chicken Salad

1 lb boneless, skinless chicken breasts
olive oil cooking spary
1 tsp smoked paprika
1 tsp chile powder
1/4 tsp sea salt
1/2 cup sweet onion, chopped, about 1/2 cup
1/2 cup nonfat plain greek-style yogurt
5 tbsp low fat buttermilk
1 to 1 1/2 tbsp all natural hot sauce
1 head romaine, lettuce, thick spines removed, chopped
1 head red leaf lettuce, thick spines removed, chopped
1 yellow bell pepper, thinly sliced
1 pint grape tomatoes, halved
1 cup peeled and shredded carrots
2 oz blue cheese, crumbled (about 1/2 cup)

Preheat broiler to hight. 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 6-8 inches from heat until center of chicken is no longer pink, about 6 minutes per side. Transfer chicken to cutting board and let rest for 3-5 minutes before cutting into bit-size chunks

In blender, pruee onion, yogurt, buttermilk and 1 tbsp hot sauce. Taste and add remaining hot sauce if you want more heat. Divide romaine and red leaf lettuces among 4 places and top with bell pepper, tomatoes, carrots and chicken, dividing each evenly. Serve yogurt mixture on the side or drizzle evenly over each plate. Sprinkle with blue cheese and serve immediately. CE mag

Calories 258
Total fat    6
Sat FA t      3
Carbs       13
fiber            4
Sugars        6
Protein       35
Sodium       416
cholesterol     76

Now I had this last night for dinner. I am most defiantly lactose intolerant. With just this little bit of lactose in these ingredients I woke up to a very sore tummy. I started getting uncomfortable about 15 minutes after I ate. So no dairy for me, unless I can find something that sets well. I don't think I can!