Buffalo Chicken Salad

Ingredients
Dressing:
1/2 cup mayonnaise
1/4 cup bottled barbecue sauce
1/2 cup crumbled blue cheese (about 3 ounces)
1 teaspoon liquid hot-pepper sauce
2 tablespoons milk
Salad:
1-1/4 pounds boneless, skinless chicken breast halves
1/2 teaspoon liquid hot-pepper sauce
1 large carrot, peeled and shredded
3 cups bite-size pieces romaine lettuce (about 1 head)
4 cups bite-size pieces iceberg lettuce (about 1 head)
4 ribs celery, from the heart, cut into 1-inch-long, thin matchstick
pieces
1 tablespoon crumbled blue cheese

Directions
1. Dressing: Mix mayonnaise, barbecue sauce, blue cheese, hot-pepper
sauce and milk in small bowl.

2. Salad: Place chicken in glass dish. Add 1/3 cup dressing and
hot-pepper sauce; turn to coat. Cover; refrigerate 30 minutes.

3. Meanwhile, mix together carrot, romaine, iceberg and celery in bowl.


4. Heat broiler. Transfer chicken to broiler pan; discard marinade.
Broil 4 inches from heat for 8 minutes; turn and broil 6 minutes or
until internal temperature registers 170 degrees F on instant-read
thermometer.

5. Add remaining dressing to greens in bowl. Cut chicken into thin
slices. Place on salad. Sprinkle with cheese. Makes 6 servings.


Nutrition facts per serving:
calories: 318
total fat: 22g
saturated fat: 6g
cholesterol: 76mg
sodium: 488mg
carbohydrate: 6g
fiber: 2g
protein: 24g