[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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