GRILLED BUFFALO CHICKEN SALAD
Rachael's lean Grilled Buffalo Chicken Salad might have a healthy twist, but she promises it still tastes like a basket of wings.
Provided by Rachael Ray
Number Of Ingredients 23
Steps:
- Heat indoor or outdoor grill to medium-high
- Spray chicken with cooking spray and season with salt, pepper and paprika
- Grill until cooked through, about 12 minutes or so
- Melt butter in a skillet and add enough hot sauce to coat the chicken
- Slice chicken into bite-sized pieces and toss it in the sauce
- For the dressing, whisk buttermilk with yogurt, lemon juice, herbs, salt and pepper
- Stir in blue cheese
- Line a platter or base plate with a salad of lettuce, carrots and celery
- Dollop dressing over salad, top with Buffalo chicken and garnish with scallions
GRILLED BUFFALO CHICKEN SALAD
Make and share this Grilled Buffalo Chicken Salad recipe from Food.com.
Provided by Isabeau
Categories Chicken Breast
Time 35m
Yield 1 1 salad, 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
GRILLED BUFFALO CHICKEN COBB SALAD
Provided by Katie Lee Biegel
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the chicken: Preheat a grill to medium-high heat. Combine the garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Place the chicken cutlets on a large plate or baking sheet and drizzle each piece lightly with the oil. Season both sides of the chicken with the garlic powder blend.
- Grill the chicken, turning once, until cooked through and grill marks appear, 2 to 3 minutes per side. Transfer to a clean platter to rest for 10 minutes, then slice into thin strips and place in a medium bowl.
- Place the butter and hot sauce in a medium saucepan over medium heat, either on the grill or on a stovetop. Whisk to combine the hot sauce with the butter until melted and smooth. Add to the bowl with the sliced chicken and toss to coat.
- For the dressing: Whisk together the mayonnaise, buttermilk, chives, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and mix well.
- For the salad: Arrange the iceberg lettuce on a platter or in individual bowls. Top with rows of the cherry tomatoes, blue cheese crumbles, bacon, carrots, celery, eggs and avocado. Sprinkle the corn chips over the top and spoon over the sliced chicken. Finish with a drizzle of the dressing.
GRILLED BUFFALO CHICKEN CUTLETS
Provided by Patrick and Gina Neely : Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat your grill to medium-high heat.
- Pound each chicken breast out to 1/4-inch thickness between 2 pieces of parchment paper. Season with salt and pepper.
- Using a clean tea towel, oil the grill grates.
- Grill the chicken on each side until golden and cooked through, for 3 to 4 minutes, until golden and cooked through.
- While the chicken is grilling, add the hot sauce, butter, paprika, apple cider vinegar, and garlic to a medium saucepan. Place the pan on the grill grates and stir to melt all together. Dip the chicken into the saucepan to coat and then grill for another minute on each side. Remove the chicken from the grill and place on a platter. Top each cutlet with some Bblue Ccheese Sslaw.
- Using a large-holed grater attachment for a food processor, grate the cabbage, shallot, and carrot. Add to a large serving bowl.
- Mix together the blue cheese, buttermilk, sour cream, mayonnaise, apple cider vinegar, celery seed, salt, and pepper together in a small small bowl. Fold into the grated veggies and season with salt and pepper, to taste. Cover with plastic wrap and let sit in the fridge for at least 1 hour to absorb flavors. Can be made a 1 day in advance.
BUFFALO CHICKEN SALAD
Make and share this Buffalo Chicken Salad recipe from Food.com.
Provided by ShrinkingViolet1006
Categories Lunch/Snacks
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Salt and pepper your chicken breasts. Boil with 2 tablespoons garlic for 25-30 minutes. Drain and allow to cool. Once cool, pull chicken off the bones and into bite-size pieces.
- Mix softened cream cheese, ranch dressing, and hot sauce with hand mixer -- this breaks the cream cheese up the best, if you mix without a mixer it will be chunky.
- Fold chicken and celery into cream cheese mixture and enjoy!
Nutrition Facts : Calories 450.7, Fat 40.5, SaturatedFat 16.3, Cholesterol 105.3, Sodium 1072.3, Carbohydrate 5.2, Fiber 0.6, Sugar 1.9, Protein 16.5
BUFFALO CHICKEN SALAD
Delicious, and even better-quick! This buffalo chicken salad is a summer staple at our house. Sometimes we cook the chicken on the grill, then sprinkle the hot sauce over it with the dressing, because you've gotta have that kick! -Cori Cooper, Flagstaff, Arizona
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium-high heat. In batches, saute chicken until no longer pink, 3-4 minutes; remove to a bowl. Stir in hot sauce, salt and pepper., On a platter, combine romaine, celery and carrots. Top with chicken. Serve with dressing.
Nutrition Facts : Calories 229 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 644mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
GRILLED BUFFALO CHICKEN KABOBS SALAD
Shuffle off to the patio to grill spicy kabobs that take chicken salad to new heights!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat coals or gas grill for direct heat. Thread chicken, potatoes and celery alternately on each of eight 8- to 10-inch metal skewers, leaving 1/4-inch space between each piece. Mix oil and pepper sauce; brush over chicken and vegetables. Sprinkle with pepper blend and seasoned salt.
- Cover and grill kabobs 4 to 6 inches from medium heat 15 to 20 minutes, turning occasionally, until chicken is no longer pink in center and potatoes are tender.
- Arrange romaine and carrot on 4 individual serving plates. Top each with 2 kabobs. Serve with dressing.
Nutrition Facts : Fat 3 1/2, ServingSize 1 Serving
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- If grilling chicken: Preheat grill to medium high heat. Both indoor or outdoor grills work great. Coat the outside of your chicken tenders with olive oil to help prevent sticking. (Can skip the oil if you're using a nonstick indoor grill.) Place on the hot grill. Salt and pepper the side facing up. Cook for 3-4 minutes on each side or until cooked through. Remove from grill and set aside.
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