| 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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