1/3 cup red pepper sauce
2 teaspoons canola oil
1/2 teaspoon garlic powder
1/8 teaspoon salt
4 boneless skinless chicken breasts
1/2 cup blue cheese dressing
2 tablespoons crumbled blue cheese, if desired
1 tablespoon reduced-fat sour cream
4 medium stalks celery
1.) In heavy-duty resealable food-storage plastic bag, stir pepper sauce, oil, garlic powder and salt. Add chicken, turning to coat with marinade; seal bag. Refrigerate at least 2 hours but no longer than 24 hours.
2.) Heat gas or charcoal grill. Carefully brush grill rack with canola oil.
3.) Remove chicken from bag. Place chicken on grill over medium-high heat. Cover grill; cook 10 to 12 minutes, turning after 5 minutes, until juice of chicken is clear when center of thickest part is cut (170Â°F).
4.) Meanwhile, in small bowl, mix dressing, blue cheese and sour cream. Place grilled chicken on platter; serve with celery and dressing mixture.