Buffalo Chicken Salad with Blue Cheese-Buttermilk Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The popular flavors of Buffalo wings and blue cheese dip team up in this salad. Ingredients:
1 tablespoon paprika |
1 1/2 tablespoons olive oil |
2 tablespoons hot sauce |
6 (4-ounce) skinned, boned chicken breast halves |
1 large carrot |
1 celery stalk |
3 cups cubed red potato |
cooking spray |
6 cups shredded romaine lettuce |
2 cups cherry tomato halves |
blue cheese-buttermilk dressing |
Directions:
1. Combine the first 3 ingredients in a large dish. Add chicken, tossing to coat. Cover and marinate in refrigerator 30 minutes to 1 hour.
2. Cut carrot and celery lengthwise into 12 thin strips using a vegetable peeler. Place strips in a bowl of ice water. Let stand 30 minutes.
3. Place potato in a saucepan; cover with water. Bring to a boil; cook 15 minutes or until tender. Drain; cool.
4. Prepare grill. Remove chicken from dish; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Cut chicken diagonally across grain into thin slices. Set aside.
5. Arrange lettuce on a large platter. Top with potato, carrot and celery strips, chicken, and tomato halves. Serve with Blue Cheese-Buttermilk Dressing.
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