Buffalo Chicken Salads

Place chicken in a 2-quart slow cooker. In a small bowl stir together Buffalo sauce, 2 teaspoons of the vinegar, and the Worcestershire sauce; pour over chicken. Sprinkle with paprika. Cover and cook on low-heat setting for 3 to 4 hours.

At serving time, in a small bowl whisk together light mayonnaise, the milk and the remaining 2 teaspoons of vinegar; stir in blue cheese. While chicken is still in the slow cooker, use two forks to pull meat into bite-size chunks.

Divide romaine among 6 plates. Spoon chicken and sauce over lettuce. Drizzle with blue cheese dressing and top with croutons and red onion slices.