1 teaspoon vegetable oil
1/2 pound skinless boneless chicken breasts, (cut crosswise into
1/4-inch strips)
1/4 teaspoon salt
2 teaspoons butter
1 tablespoon liquid hot pepper sauce
5 celery stalks, cut into 3-inch sticks

Blue Cheese Dip Ingredients
2/3 cup nonfat plain yogurt
2 tablespoons reduced-fat mayonnaise
2 ounces crumbled blue cheese
3 tablespoons finely chopped scallions
1/4 teaspoon coarsely ground black pepper

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.