2 medium red or white potatoes
2 1/2 cups diced skinless roast chicken breast, in 1″ pieces
1 large celery rib, cut in 3/4″ pieces
1/2 cup diced red onion
4 inch piece seedless cucumber, peeled
1/4 cup low-fat buttermilk
2 Tbsp. canola-based mayonnaise
5-6 drops hot sauce
1/8 tsp. ground black pepper
Salt, to taste
4 cups chopped romaine lettuce
1/4 cup (1 oz.) crumbled blue cheese
Place potatoes in deep saucepan and cover to a depth of 2 inches with cold water. Cook potatoes over medium-high heat until thin knife easily penetrates center of potatoes, about 15 minutes. Drain and set potatoes aside until cool enough to handle. Peel potatoes and cut into 1-inch pieces.

Place potatoes in mixing bowl. Add chicken, celery and onion. Cut cucumber lengthwise into 4 pieces. Cut each piece crosswise into 3/4-inch chunks and add to salad.

For dressing, whisk together buttermilk, mayonnaise, hot sauce, black pepper and salt. Pour dressing over salad and toss with fork to combine.

On serving plate, arrange bed of lettuce. Mound salad on top of lettuce. Sprinkle on blue cheese. Serve immediately.

Makes 4 servings.

Per serving: 250 calories, 8 g. total fat (2 g. saturated fat), 14 g. carbohydrate,
31 g. protein, 2 g. dietary fiber, 330 mg. sodium.