serves 1 ... under 20 minutes



1 tablespoon plain fat-free yogurt
1 tablespoon fat-free mayonnaise
1 teaspoon apple cider vinegar
1/2 cup shredded romaine lettuce
1/4 cup thinly slice celery
1 tablespoon crumbled reduced-fat blue cheese
1 tablespoon chopped red onion
1/2 teaspoon canola oil
1 (3-ounce) thin-sliced chicken breast cutlet
2 teaspoons hot pepper sauce
2 small whole wheat dinner rolls, split and toasted


Combine yogurt, mayonnaise, and vinegar in small bowl. Add lettuce, celery, blue cheese, and onion; toss to coat. Set aside

Heat oil in medium nonstick skillet over medium heat. Add chicken and cook, turning once, until browned and cooked through, 6 minutes.


Transfer to cutting board and cut into thin strips; then transfer to second small bowl. Drizzle chicken with hot pepper sauce and toss to coat.


Fill rolls with chicken and lettuce mixture.


9 PointsPlus Value
338 Cal, 11g Total Fat, 3g Sat Fat, 0 g Trans Fat, 59 mg Chol, 847 mg Sod, 36g Carb, 9 g Sugar, 6 g Fib, 28 g Prot, 220 mg Calc