Yield
6 servings (serving size: 1 cup lettuce, 1 chicken breast half, and 1/4 cup dressing)

How to Make It

Step 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.

Step 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.

Step 3

Place potato in a saucepan; cover with water. Bring to a boil; cook 15 minutes or until tender. Drain; cool.

Step 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.

Step 5

Arrange lettuce on a large platter. Top with potato, carrot and celery strips, chicken, and tomato halves. Serve with Blue Cheese-Buttermilk Dressing.

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