** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Buffalo Chicken Salad With Blue Cheese-Buttermilk Dressing
1. Combine the first three ingredients in a large dish.
2. Add chicken, tossing to coat. Cover and marinate in refrigerator for 30 minutes to 1 hour.
3. Cut carrot and celery lengthwise into 12 thin strips using a vegetable peeler.
4. Place strips in a bowl of ice water. Let stand 30 minutes.
5. Place potato in a saucepan; cover with water.
6. Bring to a boil; cook 15 minutes or until tender.
7. Drain and cool. Prepare grill. Remove chicken from grill and discard marinade.
8. Place chicken on grill rack coated with cooking spray.
9. Grill 5 minutes on each side or until the chicken is done.
10. Cut chicken diagonally across the grain into slices.
11. Set aside. Arrange lettuce on a large platter.
12. top with potato, carrot and celery strips, chicken and tomato halves.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tomato, MSG, Potato, Poultry, Cheese, Celery, Olive Oil allergies.