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Buffalo Chicken Salad with Blue Cheese-Buttermilk Dressing

Buffalo Chicken Salad with Blue Cheese-Buttermilk Dressing
Buffalo Chicken Salad with Blue Cheese-Buttermilk Dressing requires around 45 minutes from start to finish. Watching your figure? This gluten free and vegan recipe has 163 calories, 4g of protein, and 4g of fat per serving. This recipe serves 6. This recipe covers 17% of your daily requirements of vitamins and minerals. A mixture of cherry tomato halves, olive oil, hot sauce, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

1
Combine the first 3 ingredients in a large dish.
2
Add chicken, tossing to coat. Cover and marinate in refrigerator 30 minutes to 1 hour.
Ingredients you will need
Whole ChickenWhole Chicken
3
Cut carrot and celery lengthwise into 12 thin strips using a vegetable peeler.
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VegetableVegetable
CarrotCarrot
CeleryCelery
Equipment you will use
PeelerPeeler
4
Place strips in a bowl of ice water.
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WaterWater
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BowlBowl
5
Let stand 30 minutes.
6
Place potato in a saucepan; cover with water. Bring to a boil; cook 15 minutes or until tender.
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PotatoPotato
WaterWater
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Sauce PanSauce Pan
7
Drain; cool.
8
Prepare grill.
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GrillGrill
9
Remove chicken from dish; discard marinade.
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MarinadeMarinade
Whole ChickenWhole Chicken
10
Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done.
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Cooking SprayCooking Spray
Whole ChickenWhole Chicken
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GrillGrill
11
Cut chicken diagonally across grain into thin slices. Set aside.
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Whole ChickenWhole Chicken
GrainsGrains
12
Arrange lettuce on a large platter. Top with potato, carrot and celery strips, chicken, and tomato halves.
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Whole ChickenWhole Chicken
LettuceLettuce
CarrotCarrot
CeleryCelery
PotatoPotato
TomatoTomato
13
Serve with Blue Cheese-Buttermilk Dressing.
Ingredients you will need
Blue CheeseBlue Cheese
ButtermilkButtermilk
DifficultyHard
Ready In45 m.
Servings6
Health Score92
Gluten FreeVeganVegetarianVery Healthy
DietsGluten FreeLacto Ovo Vegetarian
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