The popular flavors of Buffalo wings and blue cheese dip team up in this salad.

Recipe by Cooking Light July 1997

Gallery

Recipe Summary test

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 3 ingredients in a large dish. Add chicken, tossing to coat. Cover and marinate in refrigerator 30 minutes to 1 hour.

    Advertisement
  • 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; cool.

  • 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.

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

Nutrition Facts

317 calories; calories from fat 24%; fat 8.3g; saturated fat 3.2g; mono fat 3g; poly fat 1.2g; protein 33.6g; carbohydrates 26.6g; fiber 4.1g; cholesterol 80mg; iron 2.7mg; sodium 473mg; calcium 172mg.
Advertisement