Buffalo Chicken Salad - Ellie Krieger

Ingredients

• 4 cups chopped, cooked chicken breast
• ⅓ cup nonfat or low-fat Greek yogurt
• 2 ½ tablespoons mayonnaise
• 3 tablespoons cayenne pepper sauce, preferably Frank’s Red Hot
• 6 celery stalks from the tenderer, inner part of the bunch, cut thinly on the bias, with leaves (4 cups)
• 2 large scallions, while and green parts, thinly sliced
• 1 head of Romaine lettuce
• 1/3 cup crumbled blue cheese
• Additional cayenne pepper sauce, to taste