Buffalo chicken salad with blue cheese-buttermilk dressing

6 Servings

Ingredients

Quantity Ingredient
1 tablespoon Paprika
1½ tablespoon Olive oil
2 tablespoons Hot sauce
6 Chicken breasts; boned and skinned, 4 ounces each
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

Directions

Combine the first three ingredients in a large dish. Add chicken, tossing to coat. Cover and marinate in refrigerator for 30 minutes to 1 hour. 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. Place potato in a saucepan; cover with water. Bring to a boil; cook 15 minutes or until tender. Drain and cool.

Prepare grill. Remove chicken from grill and discard marinade. Place chicken on grill rack coated with cooking spray. Grill 5 minutes on each side or until the chicken is done. Cut chicken diagonally across the grain into slices. Set aside. Arrange lettuce on a large platter. top with potato, carrot and celery strips, chicken and tomato halves. Serve with Blue Cheese-Buttermilk Dressing.

Yield: 6 servings

Nutritional information: 317 calories and 8.3 grams of fat per serving Courtesy of "Cooking Light" Magazine Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> Recipe by: RECIPE FOR HEALTH SHOW #RHG017 Posted to MC-Recipe Digest V1 #800 by 4paws@... (Shermeyer-Gail) on Sep 24, 1997

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