Grilled Buffalo-Chicken Salad |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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The next time you want to have some deep-fried Buffalo Wings, make this instead! It has all of the flavours but very little fat. I got this from Chatelaine magazine. Enjoy! Ingredients:
1 carrot |
2 hearts romaine leaves, separated |
2 celery ribs, thinly sliced |
3/4 cup milk |
1/2 cup light mayonnaise |
2 tablespoons fresh dill, chopped |
2 tablespoons apple cider vinegar |
3 garlic cloves, minced |
3 tablespoons louisiana hot sauce |
1 tablespoon unsalted butter, melted |
1 1/2 teaspoons honey |
4 boneless skinless chicken breasts |
1/3 cup blue cheese, crumbled |
Directions:
1. Preheat barbecue to medium. Peel long ribbons from carrot into a large bowl, turning as you go. Add lettuce leaves and celery. Set aside.
2. Mix milk with mayo, dill, apple cider vinegar and garlic. Set aside.
3. In a large bowl, mix together hot sauce, butter and honey. Set aside.
4. Oil grill, then barbecue chicken, covered for about 6-8 minutes per side, until cooked through. Transfer chicken to a cutting board and slice chicken into 1/2 strips, against the grain. Add chicken to the bowl with the hot sauce mixture and toss to coat.
5. Drizzle dressing over salad and toss until coated. Divide salad between 4 plates and top with chicken and blue cheese.
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