Spicy Chicken Breasts with Celery Root Salad

Serves 4 appetizer portions or 2 main courses

2 Boneless, Skinless Chicken Breasts

Hot Sauce (favorite store-bought brand)
8 oz bottle Diet Coke
1 Teaspoon Garlic Powder
1 Fresno Chili (diced)

1 Celery Bulbs
2 Celery stalks
3 Tablespoon Celery Leaves
2 Tablespoons Bleu Cheese
3 Tablespoons Lite Sour Cream
Juice of 1Z2 lemon + zest

For Glaze:
Pour Diet Coke into a sauté pan over medium heat.  Add 6 dashes hot sauce (or as much as you can take), garlic powder, and Fresno chili. Continue to cook over medium heat until mixture has reduced by half and liquid has thickened.

For Celery Salad:
Peel and dice celery root.  Add 1 quart of water to sauce pot and bring to boil. Season water with a pinch of salt and add diced celery root to pot. Cook until root becomes tender.  Strain off water and transfer celery root to a bowl.  Dice celery stalks, green onion and celery leaves and add to the bowl. Spoon light sour cream into the bowl, crumble blue cheese over salad and mix thoroughly.  To finish add lemon juice and lemon zest.

For Chicken:
Cut chicken into 1Z2 inch strips and season with salt and pepper. Place strips on a medium hot grill.  Brush glaze on top of chicken and continue to cook for 5 mins. Flip chicken over and glaze remaining side. Grill until chicken is cooked through, about another 5 mins.

To Plate:
Spoon celery salad into middle of plate and arrange three strips of chicken around the salad.  Drizzle with remaining glaze.