STREAMING NOW: Taste in Translation

Grilled Buffalo Chicken Salad

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From Chatelaine's September 2011 issue of gluten-free cooking. A quick, delicious, healthy meal.”
READY IN:
35mins
SERVES:
4
YIELD:
1 1 salad
UNITS:
US

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: