Grilled Buffalo Chicken & Veggie Salad
Ingredients
Chicken
Vegetables
Salad & Dressing
Directions
Chicken
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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.
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Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Lightly coat rack with oil or cooking spray.
Vegetables
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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.
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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
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Stir balsamic vinegar, mustard, garlic salt and pepper together in a small bowl. Gradually whisk in oil.
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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.