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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)
  






Instructions



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