Buffalo Chicken Salad
1/2 cup sour Cream
1/2 cup crumbled blue cheese
1/4 cup mayonnaise
1/4 cup milk
1/4 teaspoon pepper
1/8 teaspoon salt
1 cup sliced yellow summer squash
1 cup cherry tomato halves
1/2 cup baby carrots, cut into quarters diagonally
1 (10-ounce) bag (6 cups) fancy mixed salad greens
1 rib (1/2 cup) celery, cut into thin strips
2 tablespoons butter
2 tablespoons firmly packed brown sugar
1 pound boneless skinless chicken breast halves, cut into 1/4-inch strips
2 tablespoons prepared Buffalo wings sauce
Combine all dressing ingredients in small bowl; mix well. Cover; refrigerate until serving time.
Toss together all salad ingredients in large bowl. Set aside.
Melt butter in 10-inch nonstick skillet until sizzling; stir in brown sugar and chicken strips. Cook over high heat, stirring occasionally, until chicken is no longer pink (3 to 5 minutes). Add Buffalo wings sauce; continue cooking until sauce is reduced and chicken is coated (2 to 3 minutes).
To serve, arrange salad mixture on individual plates; top with chicken. Drizzle with dressing.