Grilled buffalo chicken salad

Prep 20 min
Plus Barbecuing Time: 15 minutes
Makes 4 Servings



2 hearts
romaine lettuce, leaves separated
celery stalks, thinly sliced
3/4 cup
1/3 cup
light mayonnaise
2 tbsp
chopped fresh dill
2 tbsp
cider vinegar
garlic cloves, minced
3 tbsp
Louisiana-style hot sauce
1 tbsp
unsalted butter, melted
1 1/2 tsp
skinless, boneless chicken breasts
1/3 cup
crumbled blue cheese


  • 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.

Substitution Tip:

Use 4 cups (packed) chopped romaine if desired.


Calories 342, Protein 36 g, Carbohydrates 14 g, Fat 16 g, Fibre 3 g, Sodium 816 mg.
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