Email to wiccadwoman      

DNR: Buffalo Chicken Kabobs Salad

Source of Recipe

bettycrocker


List of Ingredients

1 pound boneless skinless chicken breasts, cut into 24 cubes
1/2 cup blue cheese dressing
24 (about 1 1/2 cups) refrigerated new potato wedges, from 1-pound 4-ounce bag
24 pieces (about 1 inch) celery
2 tablespoons olive or vegetable oil
1 teaspoon red pepper sauce
1/2 teaspoon black and red pepper blend
1/2 teaspoon seasoned salt
6 cups torn romaine lettuce
1/2 cup shredded carrot



Recipe

1. Heat coals or gas grill for direct heat. Thread chicken, potatoes and celery alternately on each of eight 8- to 10-inch metal skewers, leaving 1/4-inch space between each piece. Mix oil and pepper sauce; brush over chicken and vegetables. Sprinkle with pepper blend and seasoned salt.
2. Cover and grill kabobs 4 to 6 inches from medium heat 15 to 20 minutes, turning occasionally, until chicken is no longer pink in center and potatoes are tender.
3. Arrange romaine and carrot on 4 individual serving plates. Top each with 2 kabobs. Serve with dressing.