[CH] Tonight's Dinner - Buffalo Chicken Salad

RisaG (radiorlg@yahoo.com)
Tue, 20 Aug 2002 19:11:20 -0700 (PDT)

This was tonight's dinner, Buffalo CHicken Salad. It
came out really good.

The original recipe (from Cooking Light), had too much
vinegar in the dressing. I adapted it and lessened it
quite a bit. I used the amount they said and then all
I tasted was vinegar. Ugh. SO I added some real ranch
dressing to the mixture and some low fat sour cream
and it seemed to lessen the taste quite a bit. DH
loved the salad. 

I also used quite a lot of tomato as that is what I
have the most of in my garden right now (planted less
chiles this year. Wanted to try a lot of heirloom
varieties of tomatoes this year. 

Anyway, here is the recipe. Yummy:

*  Exported from  MasterCook  *

                          Buffalo Chicken Salad

Recipe By     : RisaG
Serving Size  : 2    Preparation Time :0:00
Categories    : Low Fat                          Main
Dish
                Poultry                         
Salads

  Amount  Measure       Ingredient -- Preparation
Method
--------  ------------ 
--------------------------------
                        Chicken:
   1      tbsp          sweet paprika
   1 1/2  tbsp          extra-virgin olive oil
   2      tbsp          hot sauce
   2                    chicken breast halves
                        Salad:
   1      lg            carrot -- sliced
   1      stalk         celery -- sliced
   3      cups          salad greens (mesclun) --
washed & well dried
   2      cups          cherry tomatoes -- halved* see
note
                        Ranch dressing -- ** see note

Combine first 3 ingredients in a shallow pan. Add
chicken and toss to coat. Refrigerate for 1 hour.

Meanwhile, slice carrots and celery in food processor.
Place 2 big handfuls of mesclun greens on 2 plates.
Top with celery and carrot, halved cherry tomatoes.

Preheat George Foreman Grill. When hot, spray with
cooking spray. Place chicken breasts on GFG. Cook for
5 minutes until fully cooked and they have nice grill
marks. Remove from grill and let cool a bit. Slice
into thin diagonal slices.

Drizzle half the dressing on top of salad. Top with
chicken and drizzle a bit more on top. 

Serve with breadsticks or rolls. Hot sauce can be
passed on the side, if you wish.

                   - - - - - - - - - - - - - - - - - -


NOTES : Risa's notes:

* Use different colors if you can find them. Usually
they are sold at farm stands. If not, red will do.
Supermarkets are now stocking yellow tomatoes too -
I've seen yellow pear and red pear tomatoes and of
course, grape tomatoes. These will all do well.

** If you want to make this lower fat make the
following dressing:

1/2 cup buttermilk, 1/2 cup plain fat-free yogurt, 1
tbsp apple cider vinegar, 1 tsp Splenda, 1/2 tsp salt,
1/2 tsp pepper, 1/2 cup blue cheese, crumbled. Mix all
in a bowl and refrigerate until ready to use.

If using this dressing, 1/4 cup serving is 3.1g fat.
Fat content of 1 serving of salad with dressing - 8.3g
fat (1 cup lettuce, 1 chicken breast half and 1/4
dressing)

RisaG

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