Buffalo Chicken Salad
Source of Recipe
rdj
Buffalo Chicken Salad
for dressing:
1/2 cup mayonnaise
1/4 cup bottled barbecue sauce
1/2 cup crumbled blue cheese (about 3 ounces)
1 teaspoon liquid hot-pepper sauce
2 tablespoons milk
for salad:
1 1/4 pounds boneless, skinless chicken breast halves
1/2 teaspoon liquid hot-pepper sauce
1 large carrot, peeled and shredded
3 cups bite-size pieces romaine lettuce (about 1 head)
4 cups bite-size pieces iceberg lettuce (about 1 head)
4 ribs celery, from the heart, cut into 1-inch-long, thin matchstick
pieces
1 tablespoon crumbled blue cheese
for dressing:
Mix mayonnaise, barbecue sauce, blue cheese, hot-pepper
sauce and milk in small bowl.
for salad:
Place chicken in glass dish. Add 1/3 cup dressing and
hot-pepper sauce; turn to coat. Cover; refrigerate 30 minutes.
Meanwhile, mix together carrot, romaine, iceberg and celery in bowl.
Heat broiler. Transfer chicken to broiler pan; discard marinade.
Broil 4 inches from heat for 8 minutes; turn and broil 6 minutes or
until internal temperature registers 170 degrees F on instant-read
thermometer.
Add remaining dressing to greens in bowl. Cut chicken into thin
slices. Place on salad. Sprinkle with cheese.
Makes 6 servings.
Nutrition facts per serving:
calories: 318, total fat: 22g, saturated fat: 6g
cholesterol: 76mg, sodium: 488mg, carbohydrate: 6g
fiber: 2g, protein: 24g
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