directions
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1
Combine paprika, olive oil and hot sauce in a shallow dish
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2
Trim chicken and pound to an even thickness
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3
Place chicken in dish, turning to coat with sauce
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4
Cover and refrigerate for 30 to 60 minutes. Cut chicken across the grain into thin slices
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5
Cut carrot and elery lengthwise into 12 thin strips using a vegetable peeler
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6
Place strips in a bowl of ice water for 30 minutes
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7
Cook potatoes until tender, about 15 minutes; drain and cool. To make dressing, whisk buttermilk, yogurt, vinegar, sugar, salt and pepper together until blended
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8
Stir in green onion and cheese. Divide lettuce evenly between six plates
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9
Top with potato, carrot and celery, chicken and tomato halves
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10
Serve with dressing, about 1/4 cup per serving.
BUFFALO CHICKEN SALAD
ingredients
- 1 tablespoon paprika
- 1 -1 /2 tablespoons olive oil
- 2 tablespoons hot sauce
- 6 (4 ounce) skinless boneless chicken breast halves
- 1 large carrot
- 1 celery stalk
- 3 cups cubed red potatoes
- 6 cups shredded Romaine lettuce
- 2 cups cherry tomato halves
- BLUE CHEESE-BUTTERMILK DRESSING:
- 1/2 cup low-fat buttermilk
- 1 /2 cup plain fat-free yogurt
- 3 tablespoons white wine vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 cup thinly sliced green onions
- 1 /2 cup (2 ounces) crumbled Blue cheese