Grilled Buffalo Chicken & Veggie Salad
Makes
4
Prep
15
m
Marinate
480 - 1440
m
Grill
12
m
Ingredients
Chicken
Vegetables
Salad & Dressing
Directions
Chicken
- 1 of 2 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.
- 2 of 2 Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Lightly coat rack with oil or cooking spray.
Vegetables
- 1 of 2 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.
- 2 of 2 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 of 2 Stir balsamic vinegar, mustard, garlic salt and pepper together in a small bowl. Gradually whisk in oil.
- 2 of 2 Dress greens with 3 tablespoons of the dressing. Drizzle remaining dressing over vegetables and serve with chicken.
Nutrition Information for Grilled Buffalo Chicken & Veggie Salad
Servings Per Recipe: 4
Per Serving: 20 g Fat, total, 19 g carb., 3 g sat. fat, 99 mg chol., 5 g fiber, 447 mg sodium, 43 g pro., 417 kcal cal.
Servings Per Recipe: 4
Per Serving: 20 g Fat, total, 19 g carb., 3 g sat. fat, 99 mg chol., 5 g fiber, 447 mg sodium, 43 g pro., 417 kcal cal.
