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Chicken: Buffalo Chicken Salad

Source of Recipe

www.grillpower.com


List of Ingredients

1 1/4 pounds boneless-skinless chicken breasts
4 tablespoons hot sauce like Tobasco, mild or screaming hot
1 tablespoon lemon juice, Bourbon, or Whiskey
1/2 teaspoon light salt

For the salad:
6 cups pre-washed Romaine lettuce
1 cup thinly sliced cucumber
1 cup thinly sliced celery
1 cup diced colored bell pepper, red, yellow, orange, or green
1 cup ready-to-eat shredded carrot (in a bag)
2 cups cherry tomatoes
4 tablespoons thinly sliced green onions
2 cups garlic croutons
1 1/3 cups low-fat blue cheese dressing


Recipe

1. Preheat grill. If you have a grill with a variable temperature control, set it to medium-high.

2. Marinate the chicken. In a 1-cup bowl, mix hot pepper sauce, lemon juice and salt thoroughly with a fork. Place chicken in a 1-gallon zippered freezer bag and pour marinade over meat. Zip bag closed letting the air out and gently squeeze bag to coat all surfaces of meat with marinade. Let rest in refrigerator for 20 minutes or up to 24 hours.

3. Prepare salads. Arrange equal amounts of lettuce on 4 dinner plates then top with cucumbers, celery, bell pepper and carrot leaving center free for chicken. If not serving immediately, cover each plate tightly with plastic wrap and store in refrigerator for up to 8 hours.

4. Grill chicken. As you remove each piece of chicken from marinade, drain well then spray lightly with fat-free cooking spray before placing on grill. Grill chicken according to times below until interior temperature reaches 160º F on an instant read thermometer. Meat should be no longer pink in center and all juices run clear when pricked with tip of a knife.

Grilling Times: Two-Sided Grill (George Foreman style): 4-6 minutes All other grills: 8-12 minutes. Turn chicken half way through grilling time. Cover half way through grilling time if grill has a cover.

5. To serve, allow chicken to rest 2-3 minutes after coming off of grill to allow juices to settle. Cut each piece across grain into 1/2" wide strips then lay equal amounts in center of each salad. Sprinkle each salad with equal amounts of onions and croutons. Drizzle with 1/3 cup of dressing. Serve immediately with corn bread, or corn muffins.

Prep and Cooking Time: 30 minutes

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BLUE CHEESE DRESSING

This dressing can be made up to 5 days in advance of serving if refrigerated in an airtight container.

3/4 cup low-fat or non-fat mayonnaise
1/2 cup low-fat or non-fat sour cream
1/4 to 1/2 cup low-fat buttermilk (depending on thickness you desire)
1/2 teaspoon garlic powder
1 tablespoon red wine vinegar
1 tablespoon lemon juice
2 tablespoons thinly sliced green onions
3 oz. (1/2 cup) crumbled blue cheese
light salt and freshly ground pepper to taste

1. In a 3 cup bowl, whisk the mayonnaise, sour cream buttermilk, garlic powder, vinegar, lemon juice, green onions, blue cheese and salt and pepper to taste.

2. Cover and refrigerate until serving time.

Prep and Cooking Time: 5–10 minutesMakes 1 3/4 cups, or 7 (1/4-cup) servings