Buffalo Chicken Salad With Blue Cheese-Buttermilk Dressing
- 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
- Combine the first 3 ingredients in a large dish. Add chicken, tossing to coat. Cover and marinate in refrigerator 30 minutes to 1 hour.
- 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.
paprika, olive oil, hot sauce, carrot, celery, cubed red potato, cooking spray, shredded romaine lettuce, tomato halves
Taken from www.myrecipes.com/recipe/buffalo-chicken-salad-with-blue-cheese-buttermilk-dressing (may not work)