Buffalo Chicken Salad with Blue Cheese-Buttermilk Dressing

By Lv2Cook

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
• BLUE CHEESE-BUTTERMILK DRESSING
• 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

Details

Servings 1

Preparation

Step 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.

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.

Serving Size: 1 cup lettuce, 1 chicken breast half, and 1/4 cup dressing
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To Make Blue Cheese-Buttermilk Dressing:

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