Grilled buffalo chicken salad
14
- Prep Time20 min
- Total Time20 min
- Makes4 Servings
Jodi Pudge
Ingredients
1 carrot
2 hearts romaine lettuce, leaves separated
2 celery stalks, thinly sliced
3/4 cup milk
1/3 cup light mayonnaise
2 tbsp chopped fresh dill
2 tbsp cider vinegar
3 garlic cloves, minced
3 tbsp Louisiana-style hot sauce
1 tbsp unsalted butter, melted
1 1/2 tsp honey
4 skinless, boneless chicken breasts
1/3 cup crumbled blue cheese
Instructions
Preheat barbecue to medium. Peel long ribbons from carrot into a large bowl, turning as you go. Add lettuce leaves and celery. Whisk milk with mayo, dill, vinegar and garlic in a small bowl. Stir hot sauce with butter and honey in a large bowl. Set both aside.
Oil grill, then barbecue chicken, covered, until springy when pressed, 6 to 8 min per side. Transfer to a cutting board and slice into 1/2-in. thick strips. Add to hot-sauce mixture and turn to coat. Drizzle dressing over salad and toss until coated. Top with chicken and cheese.
Nutrition (per serving)
Calories 342, Protein 36g, Carbohydrates 14g, Fat 16g, Fibre 3g, Sodium 816mg.
Substitution Tip:
Use 4 cups (packed) chopped romaine if desired.
