GRILLED BUFFALO CHICKEN CUTLETS
Provided by Patrick and Gina Neely : Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat your grill to medium-high heat.
- Pound each chicken breast out to 1/4-inch thickness between 2 pieces of parchment paper. Season with salt and pepper.
- Using a clean tea towel, oil the grill grates.
- Grill the chicken on each side until golden and cooked through, for 3 to 4 minutes, until golden and cooked through.
- While the chicken is grilling, add the hot sauce, butter, paprika, apple cider vinegar, and garlic to a medium saucepan. Place the pan on the grill grates and stir to melt all together. Dip the chicken into the saucepan to coat and then grill for another minute on each side. Remove the chicken from the grill and place on a platter. Top each cutlet with some Bblue Ccheese Sslaw.
- Using a large-holed grater attachment for a food processor, grate the cabbage, shallot, and carrot. Add to a large serving bowl.
- Mix together the blue cheese, buttermilk, sour cream, mayonnaise, apple cider vinegar, celery seed, salt, and pepper together in a small small bowl. Fold into the grated veggies and season with salt and pepper, to taste. Cover with plastic wrap and let sit in the fridge for at least 1 hour to absorb flavors. Can be made a 1 day in advance.
BUFFALO CHICKEN SALAD
Delicious, and even better-quick! This buffalo chicken salad is a summer staple at our house. Sometimes we cook the chicken on the grill, then sprinkle the hot sauce over it with the dressing, because you've gotta have that kick! -Cori Cooper, Flagstaff, Arizona
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium-high heat. In batches, saute chicken until no longer pink, 3-4 minutes; remove to a bowl. Stir in hot sauce, salt and pepper., On a platter, combine romaine, celery and carrots. Top with chicken. Serve with dressing.
Nutrition Facts : Calories 229 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 644mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
BUFFALO CHICKEN SALAD
An awesome chicken salad without mayo! I serve it in a toasted hoagie roll with melted cheddar or jack cheese.
Provided by Nikki
Categories Salad
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Combine the chicken, ranch dressing, buffalo wing sauce, celery, green onions, salt and pepper in a bowl.
Nutrition Facts : Calories 323.4 calories, Carbohydrate 5.3 g, Cholesterol 62.7 mg, Fat 24.9 g, Fiber 0.7 g, Protein 18.5 g, SaturatedFat 4.8 g, Sodium 774.2 mg, Sugar 1.8 g
GRILLED BUFFALO CHICKEN SALAD
Make and share this Grilled Buffalo Chicken Salad recipe from Food.com.
Provided by Isabeau
Categories Chicken Breast
Time 35m
Yield 1 1 salad, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat barbecue to medium. Peel long ribbons from carrot into a large bowl, turning as you go. Add lettuce leaves and celery. Whisk milk with mayo, dill, vinegar, and garlic in a small bowl. Stir hot sauce with butter and honey in a large bowl. Set both aside.
- Oil grill, then barbecue chicken, covered, until springy when pressed, six to eight minutes per side. Transfer to a cutting board and slice into 1/2 - inch thick strips. Add to hot-sauce mixture and turn to coat. Drizzle dressing over salad and toss until coated. Top with chicken and cheese.
- I didn't happen to have romaine, so I used iceberg. Also, no blue cheese, so feta was substituted. We like things hot, so I didn't put the butter or honey in the hot sauce. I used Frank's Red Hot, right out of the bottle.
GRILLED BUFFALO CHICKEN SALAD
Steps:
- Prepare grill for direct heat.
- Season chicken breasts liberally with dry rub.
- Place chicken over direct heat, and grill, roughly 6 minutes each side or until an instant read thermometer reads 155 degrees. Glaze the hot sauce onto both sides of the chicken and then continue cooking until the internal temperature reads 165 degrees F (this should only be another 2 minutes or so).
- At the same time, add bacon and corn to the direct heat of grill and grill bacon for 6 minutes per side or until crispy. Watch for flare ups due to grease, keep lid to grill closed or move bacon around outer edge of grill. Grill corn until soft.
- In a small saucepan on low heat combine the hot sauce and butter and stir until butter is melted into sauce. About four minutes.
- Combine all ingredients in a bowl, add sliced chicken, add preferred dressing, toss together, and serve.
GRILLED BUFFALO CHICKEN COBB SALAD
Provided by Katie Lee Biegel
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the chicken: Preheat a grill to medium-high heat. Combine the garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Place the chicken cutlets on a large plate or baking sheet and drizzle each piece lightly with the oil. Season both sides of the chicken with the garlic powder blend.
- Grill the chicken, turning once, until cooked through and grill marks appear, 2 to 3 minutes per side. Transfer to a clean platter to rest for 10 minutes, then slice into thin strips and place in a medium bowl.
- Place the butter and hot sauce in a medium saucepan over medium heat, either on the grill or on a stovetop. Whisk to combine the hot sauce with the butter until melted and smooth. Add to the bowl with the sliced chicken and toss to coat.
- For the dressing: Whisk together the mayonnaise, buttermilk, chives, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and mix well.
- For the salad: Arrange the iceberg lettuce on a platter or in individual bowls. Top with rows of the cherry tomatoes, blue cheese crumbles, bacon, carrots, celery, eggs and avocado. Sprinkle the corn chips over the top and spoon over the sliced chicken. Finish with a drizzle of the dressing.
GRILLED BUFFALO CHICKEN SALAD SANDWICHES OR PITAS
Make and share this Grilled Buffalo Chicken Salad Sandwiches or Pitas recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Lunch/Snacks
Time 5m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine the chicken, mayonnaise, BBQ sauce; mixing well. Add blue cheese crumbles and stir gently.
- Place mixture in pita pockets or on sandwich buns and top with lettuce.
Nutrition Facts : Calories 309.5, Fat 3.8, SaturatedFat 1, Cholesterol 72.3, Sodium 515.5, Carbohydrate 34.2, Fiber 1.6, Sugar 1, Protein 32.2
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- If grilling chicken: Preheat grill to medium high heat. Both indoor or outdoor grills work great. Coat the outside of your chicken tenders with olive oil to help prevent sticking. (Can skip the oil if you're using a nonstick indoor grill.) Place on the hot grill. Salt and pepper the side facing up. Cook for 3-4 minutes on each side or until cooked through. Remove from grill and set aside.
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