• 7 Ratings




Salad & Dressing



  • 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.

  • Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Lightly coat rack with oil or cooking spray.


  • 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.

  • 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

  • Stir balsamic vinegar, mustard, garlic salt and pepper together in a small bowl. Gradually whisk in oil.

  • 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 Facts

417 calories; 20 g total fat; 99 mg cholesterol; 447 mg sodium. 19 g carbohydrates; 43 g protein;


7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2