Grilled Buffalo Chicken Salad

by Rachael Ray Show Staff 3:00 AM, September 25, 2012

Aired September 25, 2012

Serves 4

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




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.