Buffalo Chicken Salad With Blue Cheese-Buttermilk Dressing

Recipe Ingredients

1 tablespoon	15ml	Paprika
1 1/2 tablespoons	22ml	Olive oil
2 tablespoons	30ml	Hot sauce
6		Chicken breasts - boned and skinned 4 ounces each
1		Carrot (large)
1		Celery stalk
3 cups	711ml	Cubed red potato
		Cooking spray
6 cups	1422ml	Shredded romaine lettuce
2 cups	125g / 4.4oz	Cherry tomato halves
		Blue cheese-buttermilk dressing

Recipe Instructions

Combine the first three ingredients in a large dish. Add chicken, tossing to coat. Cover and marinate in refrigerator for 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 and cool.

Prepare grill. Remove chicken from grill and discard marinade. Place chicken on grill rack coated with cooking spray. Grill 5 minutes on each side or until the chicken is done. Cut chicken diagonally across the grain into 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.

Yield: 6 servings

Courtesy of "Cooking Light" Magazine

Source:
RECIPE FOR HEALTH SHOW #RHG017

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