Yield: 6 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Paprika |
1½ tablespoon | Olive oil |
2 tablespoons | Hot sauce |
6 \N | Chicken breasts; boned and skinned, 4 ounces each |
1 large | Carrot |
1 \N | Celery stalk |
3 cups | Cubed red potato |
\N \N | Cooking spray |
6 cups | Shredded romaine lettuce |
2 cups | Cherry tomato halves |
\N \N | Blue cheese-buttermilk dressing |
Combine the first three ingredients in a large dish. Add chicken, tossing to coat. Cover and marinate in refrigerator for 30 minutes to 1 hour. Cut carrot and celery lengthwise into 12 thin strips using a vegetable peeler.
Place strips in a bowl of ice water. Let stand 30 minutes. Place potato in a saucepan; cover with water. Bring to a boil; cook 15 minutes or until tender. Drain and cool.
Prepare grill. Remove chicken from grill and discard marinade. Place chicken on grill rack coated with cooking spray. Grill 5 minutes on each side or until the chicken is done. Cut chicken diagonally across the grain into slices. Set aside. Arrange lettuce on a large platter. top with potato, carrot and celery strips, chicken and tomato halves. Serve with Blue Cheese-Buttermilk Dressing.
Yield: 6 servings
Nutritional information: 317 calories and 8.3 grams of fat per serving Courtesy of "Cooking Light" Magazine Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> Recipe by: RECIPE FOR HEALTH SHOW #RHG017 Posted to MC-Recipe Digest V1 #800 by 4paws@... (Shermeyer-Gail) on Sep 24, 1997