Substitution Tip:
Use 4 cups (packed) chopped romaine if desired.
Grilled buffalo chicken salad
12
PREP TIME
20 min
Makes
4 Servings
* PLUS Barbecuing Time: 15 minutes
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.
FILED UNDER: barbecue Dinner grill Healthy Recipes long weekend Salads
