Ingredients
-
1
-
2
-
2
-
3/4
-
1/3
-
2
-
2
-
3
-
3
-
1 1/2
-
4
-
1/3
-
-
-
Directions
Grilled Buffalo Chicken Salad, From Chatelaine’s September 2011 issue of gluten-free cooking A quick, delicious, healthy meal , A chicken in every salad I heard that somewhere before BTW, did you know chicks don’t date geese What am I saying, I dated a goose once! Made for PAC Fall 2011
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Steps
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1
Done
|
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
Done
|
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
Done
|
I Didnt Happen to Have Romaine, So used Iceberg. Also, No Blue Cheese, So Feta Was Substituted. We Like Things Hot, So I Didnt Put the Butter or Honey in the Hot Sauce. used Franks Red Hot, Right Out of the Bottle. |
