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Grilled Buffalo Chicken & Veggie Salad

Grilled Buffalo Chicken & Veggie Salad

Nutrition Facts
  • cal. (kcal) 417
  • Makes: 4 servings
  • Prep: 15 mins
  • Marinate: 8 hrs to 24 hrs
  • Grill: 12 mins
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by 11 people
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  • 3 tablespoons Frank's hot sauce
  • 3 tablespoons reduced-sodium chicken broth
  • 1 tablespoon lemon juice
  • 4 boneless, skinless chicken breasts (about 6 ounces each)
  • 2 medium zucchini, cut in half lengthwise
  • 2 ears of corn
  • 1/2 pound cherry tomatoes, halved
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
Salad & Dressing
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon black pepper
  • 5 tablespoons basil-infused olive oil
  • 6 cups salad greens


  1. Chicken Mix together hot sauce, broth and lemon juice. Place chicken in a large ziptop bag and add hot sauce mixture. Seal and shake bag to coat chicken. Refrigerate 8 to 24 hours.
  1. Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Lightly coat rack with oil or cooking spray.
  1. Place zucchini and corn on grill and cook for 10 to 12 minutes, turning a few times. Meanwhile, add chicken and grill for 3 minutes per side or until internal temperature registers 160 degrees F.
  1. Cut kernels from cobs and place in a medium-size bowl; cut zucchini into bite-size pieces and add to bowl. Add tomatoes; season with salt and pepper.
Salad & Dressing
  1. Stir balsamic vinegar, mustard, garlic salt and pepper together in a small bowl. Gradually whisk in oil.
  1. Dress greens with 3 tablespoons of the dressing. Drizzle remaining dressing over vegetables and serve with chicken.


  • Super Side: This tangy potato salad pairs well with our Grilled Buffalo Chicken but would be a natural with steak too. Cut 1 lb red-skinned potatoes into 1/2-inch pieces and cook in lightly salted water 15 minutes, until tender; drain and place in serving bowl. Stir in 1 cup diced celery, 3 tbsp each reduced-fat mayo and reduced-fat sour cream, 1/4 cup crumbled blue cheese and 1/8 tsp each salt and pepper. Refrigerate until ready to serve.

Nutrition Information for Grilled Buffalo Chicken & Veggie Salad

Servings Per Recipe: 4
PER SERVING: 417 cal., 20 g total fat (3 g sat. fat), 99 mg chol., 447 mg sodium, 19 g carb. (5 g fiber), 43 g pro.

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