Buffalo chicken salad with blue cheese-buttermilk dressin
Last updated 6/12/2012 1:11:16 AM. Recipe ID 38715. Report a problem with this recipe.
Title: Buffalo chicken salad with blue cheese-buttermilk dressin
Categories: Chicken-sal, Meal-sal
Yield: 6 Servings
1 tb Paprika
1 1/2 tb Olive oil
2 tb Hot sauce
6 Chicken breasts; boned and
-skinned, 4 ounces each
1 lg Carrot
1 Celery stalk
3 c Cubed red potato
6 c Shredded romaine lettuce
2 c Cherry tomato halves
Combine the first three ingredients in a large dish. Add chicken,
tossing to coat. Cover and marinate in refrigerator for 30 minutes to
1 hour. 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. Place potato in a saucepan; cover with water. Bring to a
boil; cook 15 minutes or until tender. Drain and cool.
Prepare grill. Remove chicken from grill and discard marinade. Place
chicken on grill rack coated with cooking spray. Grill 5 minutes on
each side or until the chicken is done. Cut chicken diagonally across
the grain into slices. Set aside. Arrange lettuce on a large platter.
top with potato, carrot and celery strips, chicken and tomato halves.
Serve with Blue Cheese-Buttermilk Dressing.
Yield: 6 servings
Nutritional information: 317 calories and 8.3 grams of fat per serving
Courtesy of "Cooking Light" Magazine
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