Recipe - Buffalo Chicken Salad With Blue Cheese-Buttermilk Dressing

1 tablespoon Paprika
1 One half tablespoon Olive oil
2 tablespoon Hot sauce
6 Chicken breasts; boned and
skinned, 4 ounces each
1 lg Carrot
1 Celery stalk
3 cup Cubed red potato
Cooking spray
6 cup Shredded romaine lettuce
2 cup Cherry tomato halves
Blue cheesebuttermilk
dressing

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 CheeseButtermilk Dressing.

Yield: 6 servings

Nutritional information: 317 calories and 8.3 grams of fat per serving

Courtesy of "Cooking Light" Magazine

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: RECIPE FOR HEALTH SHOW #RHG017

Posted to MCRecipe Digest V1 #800 by 4paws@netrax.net (ShermeyerGail) on
Sep 24, 1997