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Thursday: Rachael’s Easy Easter Supper with Sous Chef Elisabeth Hasselbeck In Charge of Dessert!

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Grilled Buffalo Chicken Salad

Serves 4

Originally aired

INGREDIENTS
  • For the Grilled Buffalo Chicken:
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs
  • Olive oil cooking spray
  • Salt and lots of coarse black pepper
  • 1 teaspoon smoked sweet paprika
  • 2 tablespoons butter
  • About 1/4 cup Franks Red Hot cayenne pepper sauce
  • For the Dressing:
  • 1/4 cup buttermilk
  • 1/2 cup low-fat Greek yogurt
  • Juice of 1 lemon
  • 3 tablespoons mixed fresh herbs, such as dill, parsley and chives
  • 1/4 cup blue cheese crumbles
  • Chopped hearts of romaine, 4-5 cups
  • 2 carrots, peeled and cut into matchsticks
  • 3 ribs of celery, cut into matchsticks
  • 1/2 seedless cucumber, cut into matchsticks
  • 4 scallions sliced on an angle
PREPARATION

 

Heat indoor or outdoor grill to medium-high.

 

Spray chicken with cooking spray and season with salt, pepper and paprika. Grill to cooked through, about 12 minutes or so.

 

Melt butter in a skillet and add enough hot sauce to coat the chicken. Slice chicken into bite-sized pieces and toss it in the sauce.

 

For the dressing, whisk buttermilk with yogurt, lemon juice, herbs, salt and pepper. Stir in blue cheese.

 

Line a platter or base plate with a salad of lettuce, carrots and celery. Dollop dressing over salad, top with buffalo chicken and garnish with scallions.

 

 

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