Every good thing given and every perfect gift is from above, coming
down from the Father of lights, with whom there is no variation or
shifting shadow. (James 1:17)

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Light & Spicy Chicken Strips

1 t. vegetable oil
½ lb. skinless boneless chicken breasts
¼ t. salt
2 t. butter
1 T. liquid hot pepper sauce
5 celery stalks, cut into 3” sticks
Blue Cheese Dip Ingredients:
2/3 cup nonfat plain yogurt
2 T. reduced-fat mayonnaise
2 oz. crumbled blue cheese
3 T. finely chopped scallions
¼ t. coarsely ground black pepper

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Cut chicken crosswise into ¼” strips. In a small bowl, whisk together the yogurt, mayonnaise and blue cheese. Stir in the scallions and pepper and set aside while preparing the chicken. Cover and refrigerate. (This recipe can be made one day ahead to this point.) Heat the oil in a large, preferably nonstick skillet. Season the chicken with the salt. Cook the chicken over medium-high heat, stirring frequently, until lightly browned and cooked through, 3 to 4 minutes. Remove the skillet from the heat. Add the butter and hot pepper sauce to the pan and swirl until the butter melts and the sauce coats the chicken. Serve the chicken and celery sticks along with the blue cheese dip. Provide toothpicks for spearing the chicken and dipping it in the sauce. Yield: 6 servings.