Grilled Buffalo Chicken Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
From Chatelaine's September 2011 issue of gluten-free cooking. A quick, delicious, healthy meal. Ingredients:
1 carrot |
2 romaine lettuce hearts, leaves separated |
2 celery ribs, thinly sliced |
3/4 cup milk |
1/3 cup light mayonnaise |
2 tablespoons fresh dill, snipped |
2 tablespoons apple cider vinegar |
3 garlic cloves, minced |
3 tablespoons louisiana hot sauce |
1 1/2 teaspoons honey |
4 chicken breasts, boneless, skinless |
1/3 cup blue cheese, crumbled |
Directions:
1. Preheat barbecue to medium. Peel long ribbons from carrot into a large bowl, turning as you go. Add lettuce leaves and celery. Whisk milk with mayo, dill, vinegar, and garlic in a small bowl. Stir hot sauce with butter and honey in a large bowl. Set both aside.
2. Oil grill, then barbecue chicken, covered, until springy when pressed, six to eight minutes per side. Transfer to a cutting board and slice into 1/2 – inch thick strips. Add to hot-sauce mixture and turn to coat. Drizzle dressing over salad and toss until coated. Top with chicken and cheese.
3. I didn’t happen to have romaine, so I used iceberg. Also, no blue cheese, so feta was substituted. We like things hot, so I didn’t put the butter or honey in the hot sauce. I used Frank’s Red Hot, right out of the bottle.
|
|