5 oz chicken-breast tenders
1 tsp canola oil
1 tbsp cayenne-pepper sauce
2-3 celery sticks
1/4 cup low-fat blue-cheese dressing

Heat 1 teaspoon canola oil in small skillet; add 5 ounces chicken-breast tenders, cut into 7 strips. Cook 5 minutes.

Stir in 1 tablespoon cayenne-pepper sauce.

Serve with celery sticks and 1/4 cup low-fat blue-cheese dressing.