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Ingredients

Chicken
Vegetables
Salad & Dressing

Directions

Chicken
  • 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.

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

Instructions Checklist
Instructions Checklist
Vegetables
  • 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.

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  • 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.

Instructions Checklist
Salad & Dressing
  • Stir balsamic vinegar, mustard, garlic salt and pepper together in a small bowl. Gradually whisk in oil.

Instructions Checklist
  • 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

417 calories; 20 g total fat; 3 g saturated fat; 99 mg cholesterol; 447 mg sodium. 19 g carbohydrates; 5 g fiber; 43 g protein;

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