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Buffalo Chicken Salad with Blue Cheese-Buttermilk Dressing

Yield 6 servings (serving size: 1 cup lettuce, 1 chicken breast half, and 1/4 cup dressing)
The popular flavors of Buffalo wings and blue cheese dip team up in this salad.

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

Nutrition Information

  • calories 317
  • caloriesfromfat 24 %
  • fat 8.3 g
  • satfat 3.2 g
  • monofat 3 g
  • polyfat 1.2 g
  • protein 33.6 g
  • carbohydrate 26.6 g
  • fiber 4.1 g
  • cholesterol 80 mg
  • iron 2.7 mg
  • sodium 473 mg
  • calcium 172 mg

How to Make It

  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.