| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken-sal, Meal-sal | 6 | Servings | |
INGREDIENTS
| 1 | tb | Paprika |
| 1 1/2 | tb | Olive oil |
| 2 | tb | Hot sauce |
| 6 | Chicken breasts; boned and skinned, 4 ounces each | |
| 1 | lg | Carrot |
| 1 | Celery stalk | |
| 3 | c | Cubed red potato |
| Cooking spray | ||
| 6 | c | Shredded romaine lettuce |
| 2 | c | Cherry tomato halves |
| Blue cheese-buttermilk dressing |
INSTRUCTIONS
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@netrax.net> Recipe by: RECIPE FOR HEALTH SHOW #RHG017 Posted to MC-Recipe Digest V1 #800 by 4paws@netrax.net (Shermeyer-Gail) on Sep 24, 1997
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