Buffalo Chicken Salad!

1 lb. chicken breast tenders

2 T. sriracha

2 t. olive oil

1 heart of romaine, cut into strips

4 stalks celery, thinly sliced

2 carrots, grated

2 T. chopped red onion

1/4 c. plain yogurt

2 T. milk

1 T. rice wine vinegar

1/3 c. crumbled blue cheese

1 t. black pepper

Pound chicken with a mallet to an even thickness.  Cut into small strips and toss with sriracha and olive oil in a large bowl.  Broil on a baking sheet until cooked through, 6 minutes total, turning once.  In a large bowl, combine romaine, celery, carrots, and red onion.  In a medium bowl, whisk the yogurt, milk, vinegar, blue cheese, and black pepper.  Top salad with chicken and drizzle with blue cheese dressing.