Recipe for Fourth of July Celebration: Delicious Traditional Red Blue White Stripes TasteGrilled Buffalo Chicken & Veggie Salad with Potato Salad

Grilled Buffalo Chicken & Veggie Salad with Potato Salad.

You can have Grilled Buffalo Chicken & Veggie Salad with Potato Salad using 25 ingredients and 5 steps. Here is how you cook it.

Ingredients of Grilled Buffalo Chicken & Veggie Salad with Potato Salad

  1. It’s of Chicken.
  2. You need 3 tbsp of Frank's hot sauce.
  3. You need 3 tbsp of reduced sodium chicken broth.
  4. Prepare 1 tbsp of lemon juice.
  5. Prepare 4 of boneless, skinless chicken breasts.
  6. Prepare of Vegetables.
  7. Prepare 2 medium of zucchini, cut in half lengthwise.
  8. You need 2 of ears of corn.
  9. You need 1/2 lb of cherry tomatoes, halved.
  10. Prepare 1/4 tsp of salt.
  11. You need 1/4 tsp of black pepper.
  12. It’s of Salad & Dressing.
  13. Prepare 2 tbsp of white balsamic vinegar.
  14. It’s 1 tsp of dijon mustard.
  15. Prepare 1/4 tsp of garlic salt.
  16. Prepare 1/4 tsp of black pepper.
  17. Prepare 5 tbsp of basil infused olive oil.
  18. You need 6 cup of salad greens.
  19. It’s of Potato Salad.
  20. It’s 1 lb of red potatoes.
  21. Prepare 1 cup of diced celery.
  22. Prepare 3 tbsp of reduced fat mayo.
  23. You need 3 tbsp of reduced fat sour cream.
  24. You need 1/4 cup of crumbled blue cheese.
  25. You need 1/4 tsp of each, salt and pepper.

Grilled Buffalo Chicken & Veggie Salad with Potato Salad step by step

  1. Chicken. Mix together hot sauce, broth and lemon juice. Place with chicken in large plastic bag. Refrigerate 8 – 24 hours..
  2. Heat grill to medium-high and kightly coat rack with oil or cooking spray..
  3. Vegetables. Place zucchini and corn on grill and cook for 10 – 12 minutes, turning a few times. Meanwhile, add chicken and grill for 3 minutes per side. Cut kernals from corn and place in medium sized bowl with cut zucchini, tomatoes. Season with salt and pepper..
  4. Salas and Dressing. Stir balsamic vinegar, mustard, garlic salt and pepper together in a small bowl. Whisk in oil. Dress greens with 3 tablespoons dressing. Drizzle rest over veggies..
  5. Potato Salad. Cut potatoes into 1/2 inch pieces and cook in salted water 15 minutes, until tender; drain and place in serving bowl. Stir in remaining ingredients. Refrigerate until ready to serve..

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