Buffalo Chicken Salad with Blue Cheese-Buttermilk Dressing

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

Preparation

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.