Grilled Buffalo Chicken Salad

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 1 carrot
• 2 romaine lettuce hearts, leaves separated
• 2 celery ribs, thinly sliced
• 3/4 cup milk
• 1/3 cup light mayonnaise
• 2 tablespoons fresh dill, snipped
• 2 tablespoons apple cider vinegar
• 3 garlic cloves, minced
• 3 tablespoons louisiana hot sauce
• 1 1/2 teaspoons honey
• 4 chicken breasts, boneless, skinless
• 1/3 cup blue cheese, crumbled

Recipe

• 1 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.
• 2 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.
• 3 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.