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    Buffalo Chicken Salad with Blue Cheese-Buttermilk Dressing

    Source of Recipe

    Cooking Light-07/01/97

    List of Ingredients

    • 1 tablespoon paprika
    • 1-1/2 tablespoons olive oil
    • 2 tablespoons hot sauce
    • 6 (4-ounce) skinned, boned chicken breast halves
    • 1 large carrot
    • 1 celery stalk
    • 3 cups cubed red potato
    • Cooking spray
    • 6 cups shredded romaine lettuce
    • 2 cups cherry tomato halves
    • Blue Cheese-Buttermilk Dressing (see recipe)


    1. Combine the first 3 ingredients in a large dish. Add chicken, tossing to coat. Cover and marinate in refrigerator 30 minutes to 1 hour.

    2. Cut carrot and celery lengthwise into 12 thin strips using a vegetable peeler. Place strips in a bowl of ice water. Let stand 30 minutes.

    3. Place potato in a saucepan; cover with water. Bring to a boil; cook 15 minutes or until tender. Drain; cool.

    4. Prepare grill. Remove chicken from dish; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Cut chicken diagonally across grain into thin slices. Set aside.

    5. Arrange lettuce on a large platter. Top with potato, carrot and celery strips, chicken, and tomato halves. Serve with Blue Cheese-Buttermilk Dressing.

    6. YIELD: 6 servings (serving size: 1 cup lettuce, 1 chicken breast half, and 1/4 cup dressing) calories: 317 carbohydrates: 26.6 g cholesterol: 80 mg fat: 8.3 g sodium: 473 mg protein: 33.6 g calcium: 172 mg iron: 2.7 mg fiber: 4.1 g




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