Grilled Buffalo Chicken Salad

• 1 carrot
• 2 romaine lettuce hearts, leaves separated
• 2 celery ribs, thinly sliced
• 3/4 cup milk
• 1/3 cup light mayonnaise
• 2 tablespoons fresh dill, snipped
• 2 tablespoons apple cider vinegar
• 3 garlic cloves, minced
• 3 tablespoons louisiana hot sauce
• 1 1/2 teaspoons honey
• 4 chicken breasts, boneless, skinless
• 1/3 cup blue cheese, crumbled

1. Preheat barbecue to medium. Peel long ribbons from carrot into a large bowl, turning as you go. Add lettuce leaves and celery. Whisk milk with mayo, dill, vinegar, and garlic in a small bowl. Stir hot sauce with butter and honey in a large bowl. Set both aside.
2. Oil grill, then barbecue chicken, covered, until springy when pressed, six to eight minutes per side. Transfer to a cutting board and slice into 1/2 - inch thick strips. Add to hot-sauce mixture and turn to coat. Drizzle dressing over salad and toss until coated. Top with chicken and cheese.
3. I didn't happen to have romaine, so I used iceberg. Also, no blue cheese, so feta was substituted. We like things hot, so I didn't put the butter or honey in the hot sauce. I used Frank's Red Hot, right out of the bottle.

carrot, romaine lettuce hearts, celery, milk, light mayonnaise, fresh dill, apple cider vinegar, garlic, hot sauce, honey, chicken breasts, blue cheese

Taken from www.food.com/recipe/grilled-buffalo-chicken-salad-463366 (may not work)