Buffalo Chicken Salad

Buffalo Chicken Salad
Servings: 6 Prep 20 mins Chill 30 mins Broil 170°F 14 mins

Ingredients

Dressing:
  • 1/2 cup mayonnaise
  • 1/4 cup bottled barbecue sauce
  • 1/2 cup crumbled blue cheese (about 3 ounces)
  • 1 teaspoon liquid hot-pepper sauce
  • 2 tablespoons milk
Salad:
  • 1 1/4 pounds boneless, skinless chicken breast halves
  • 1/2 teaspoon liquid hot-pepper sauce
  • 1 large carrot, peeled and shredded
  • 3 cups bite-size pieces romaine lettuce (about 1 head)
  • 4 cups bite-size pieces iceberg lettuce (about 1 head)
  • 4 rib celery, from the heart, cut into 1-inch-long, thin matchstick pieces
  • 1 tablespoon crumbled blue cheese

Make It

Dressing:

1. Mix mayonnaise, barbecue sauce, blue cheese, hot-pepper sauce and milk in small bowl.

Salad:

2. Place chicken in glass dish. Add 1/3 cup dressing and hot-pepper sauce; turn to coat. Cover; refrigerate 30 minutes.

3. Meanwhile, mix together carrot, romaine, iceberg and celery in bowl.

4. Heat broiler. Transfer chicken to broiler pan; discard marinade. Broil 4 inches from heat for 8 minutes; turn and broil 6 minutes or until internal temperature registers 170 degrees F on instant-read thermometer.

5. Add remaining dressing to greens in bowl. Cut chicken into thin slices. Place on salad. Sprinkle with cheese.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 318, Fat, total (g): 22, chol. (mg): 76, sat. fat (g): 6, carb. (g): 6, fiber (g): 2, pro. (g): 24, sodium (mg): 488, Percent Daily Values are based on a 2,000 calorie diet.