Rev: Buffalo Chicken Salad with Blue Cheese-Buttermilk Dressing

[Terrytx]

We had this the other day and thought it was great. I did some things different though. I didn't grill the chicken. I cut it up into bite-sized pieces. I doubled the marinade and put it and the chicken in a plastic bag and tosed to coat. Cooked the chicken in a skillet. We thought the dressing has very good, and it makes a lot.

[Molli526]

Thanks Terry. :)

What issue is the salad in? I missed it.

[smpv]

Molli,

The recipe is on the recipe finder.

Pat

[Terrytx]

Sorry, I should have posted it when I did the review.


* Exported from MasterCook *

Buffalo Chicken Salad With Blue Cheese-Buttermilk Dressing ***

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Poultry Salads


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------


Buffalo Chicken Salad With Blue Cheese-Buttermilk Dressing

Published: Cooking Light-07/01/97

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

INSTRUCTIONS

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.


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

NUTRITIONAL INFO
calories: 317 carbohydrates: 26.6 g cholesterol: 80 mg fat: 8.3 g sodium:
473 mg protein: 33.6 g calcium: 172 mg iron: 2.7 mg fiber: 4.1 g





Blue Cheese-Buttermilk Dressing
CALORIES 61 (46% from fat); FAT 3.1g (sat 2g, mono 0.8g, poly 0.1g);
PROTEIN 4g; CARB 4.1g; FIBER 0.2G; CHOL 7mg; IRON 0.2mg; SODIUM 354mg;
CALC120mg

Published: Cooking Light-07/01/97

INGREDIENTS
1/2 cup low-fat buttermilk
1/2 cup plain fat-free yogurt
3 tablespoons white wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/2 cup thinly sliced green onions
1/2 cup (2 ounces) crumbled blue cheese

INSTRUCTIONS

1. Combine first 6 ingredients in a bowl: stir with a whisk until blended.
Stir in onions and cheese.



YIELD: 1 1/2 cups (serving size: 1/4 cup)

NUTRITIONAL INFO
calories: 61 carbohydrates: 26.6 cholesterol: 80 fat: 8.3 sodium: 473
protein: 33.6 calcium: 172 iron: 2.7 fiber: 4.1




Source:
"CL Recipe Finder"

[Molli526]

Thanks :)

[Wendy w]

For those of you w/CL MasterCook, if you do a search, you will find it there as well. Thanks for calling it to attention, Terry, it looks great and I have almost all of the ingredients!:)

[Wendy w]

Terry,

Thank you so much for calling this recipe to our attention! I just finished the leftovers for lunch and it is still great the 2nd day!

I halved the recipe as 6 servings are too much. I took your advice and cut up the chicken breasts prior to marinating and used a regular pan, used regular tomatoes as cherry were almost $3.00 at the grocery store, :eek: :rolleyes: and chopped baby carrots into matchsized pieces. This was a really nice and fresh warm weather meal.

I found a forgotten bottle of Justin Wilson's (a gift) Buffalo Wing sauce in my pantry so next time, I will use this for marinating and maybe break out the Foreman grill. Will definitely be making this again!

[Terrytx]

I'm glad you liked it as much as we did. I don't make alot of recipes over, but this is so different and tasty, I will do it again.