Buffalo Chicken Salad or Lettuce Wraps.

(inspired by Rachel Rays Recipe for Buffalo Chicken Chili Mac).

6 oz. chicken breast, cut in small bits (reduce to 4 oz. if using RF blue cheese crumbles).

1 tsp extra virgin olive oil.

1 bay leaf (will be removed).

TBSP minced onion.

Tsp smoked paprika.

3 TBSP Franks Hot Sauce.

1 cup chopped celery.

Cup crushed tomatoes.

1 cup shredded iceberg lettuce or whole lettuce leaves.

Cup low sodium chicken broth (or water).

2 wedges Laughing Cow Light Blue Cheese flavor or 2 oz. reduced fat blue cheese crumbles.

Tip: To make cutting the chicken easier, place it into the freezer for about 15 minutes until it firms up slightly but isnt frozen through. This will let you cut it up quickly into small pieces.

Place a nonstick pot over medium-high heat and add 1 tsp. of EVOO. Add the chicken bits and brown them, about 5-6 minutes.

Add the onion, celery, paprika, and bay leaf to the chicken. Cook the veggies, stirring frequently, until tender, 3-4 minutes. Add the chicken broth or water and scrape up any brown bits from the bottom of the pot. Add the hot sauce and crushed tomatoes and bring up to a bubble. Simmer the chili for 8-10 minutes to let the flavors come together and thicken it slightly. Remove bay leaf..

Add the wedges of Laughing Cow Light or blue cheese crumbles. Stir until dissolved.

Place shredded lettuce in bowl and scoop chicken mixture on top. Alternatively, place the chicken mixture in full lettuce leaves as a wrap..

Meal equals:.

-One full portion lean.

-Three servings greens.

-Three condiments (chicken broth is extra).

-One serving healthy fat.

Let me know what you all think...anyone see any issues with my serving counts?..