Grilled Buffalo Chicken & Veggie Salad

Grilled Buffalo Chicken & Veggie Salad
Servings: 4 Prep 15 mins Marinate 8 hrs to 24 hrs Grill 12 mins


  • 3 tablespoons Frank's hot sauce
  • 3 tablespoons reduced-sodium chicken broth
  • 1 tablespoon lemon juice
  • 4 boneless, skinless chicken breasts (about 6 ounces each)
  • 2 medium zucchini, cut in half lengthwise
  • 2 ears of corn
  • 1/2 pound cherry tomatoes, halved
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
Salad & Dressing
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon black pepper
  • 5 tablespoons basil-infused olive oil
  • 6 cups salad greens

Make It


1. Chicken Mix together hot sauce, broth and lemon juice. Place chicken in a large ziptop bag and add hot sauce mixture. Seal and shake bag to coat chicken. Refrigerate 8 to 24 hours.

2. Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Lightly coat rack with oil or cooking spray.


3. Place zucchini and corn on grill and cook for 10 to 12 minutes, turning a few times. Meanwhile, add chicken and grill for 3 minutes per side or until internal temperature registers 160 degrees F.

4. Cut kernels from cobs and place in a medium-size bowl; cut zucchini into bite-size pieces and add to bowl. Add tomatoes; season with salt and pepper.

Salad & Dressing

5. Stir balsamic vinegar, mustard, garlic salt and pepper together in a small bowl. Gradually whisk in oil.

6. Dress greens with 3 tablespoons of the dressing. Drizzle remaining dressing over vegetables and serve with chicken.


Super Side:
  • This tangy potato salad pairs well with our Grilled Buffalo Chicken but would be a natural with steak too. Cut 1 lb red-skinned potatoes into 1/2-inch pieces and cook in lightly salted water 15 minutes, until tender; drain and place in serving bowl. Stir in 1 cup diced celery, 3 tbsp each reduced-fat mayo and reduced-fat sour cream, 1/4 cup crumbled blue cheese and 1/8 tsp each salt and pepper. Refrigerate until ready to serve.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 417, Fat, total (g): 20, chol. (mg): 99, sat. fat (g): 3, carb. (g): 19, fiber (g): 5, pro. (g): 43, sodium (mg): 447, Percent Daily Values are based on a 2,000 calorie diet.