Grilled buffalo chicken salad

12

PREP TIME

20 min

Makes

4 Servings

* PLUS Barbecuing Time: 15 minutes
Grilled buffalo chicken salad

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
  • 36 g,
  • Carbohydrates
  • 14 g,
  • Fat
  • 16 g,
  • Fibre
  • 3 g,
  • Sodium
  • 816 mg.

Substitution Tip:

Use 4 cups (packed) chopped romaine if desired.

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