Subj : BH&G 2256
To   : ALL
From : DAVE DRUM
Date : Tue Mar 30 2021 14:00:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Buffalo Chicken & Veggie Salad
 Categories: Poultry, Citrus, Squash, Vegetables, Chilies
      Yield: 4 Servings
 
MMMMM--------------------------CHICKEN-------------------------------
      3 tb Frank's hot sauce
      3 tb Chicken broth
      1 tb Lemon juice
  1 1/2 lb Boned, skinbed chicken

MMMMM-------------------------VEGETABLES------------------------------
      2 md Zucchini; halved lengthwise
      2    Ears of corn
    1/2 lb Cherry tomatoes; halved
    1/8 ts (ea) salt & black pepper

MMMMM----------------------SALAD & DRESSING---------------------------
      2 tb White balsamic vinegar
      1 ts Dijon mustard
    1/8 ts (ea) garlic salt & black
           - pepper
      5 tb Basil-infused olive oil
      6 c  Salad greens
 
  CHICKEN: Mix together hot sauce, broth and lemon juice.
  Place chicken in a large ziptop bag and add hot sauce
  mixture. Seal and shake bag to coat chicken. Refrigerate 8
  to 24 hours.
  
  Heat gas grill to medium-high or prepare charcoal grill
  with medium-hot coals. Lightly coat rack with oil or
  cooking spray.
  
  VEGETABLES: Place zucchini and corn on grill and cook for
  10 to 12 minutes, turning a few times. Meanwhile, add
  chicken and grill for 3 minutes per side or until internal
  temperature registers 160 degrees F.
  
  Cut kernels from cobs and place in a medium-size bowl; cut
  zucchini into bite-size pieces and add to bowl. Add
  tomatoes; season with salt and pepper.
  
  SALAD & DRESSING: Stir balsamic vinegar, mustard, garlic
  salt and pepper together in a small bowl. Gradually whisk
  in oil.
  
  Dress greens with 3 tablespoons of the dressing. Drizzle
  remaining dressing over vegetables and serve with chicken.
  
  SUPER SIDE: This tangy potato salad pairs well with our
  Grilled Buffalo Chicken but would be a natural with steak
  too. Cut 1 lb red-skinned potatoes into 1/2" pieces and
  cook in lightly salted water 15 minutes, until tender;
  drain and place in serving bowl.
  
  Stir in 1 cup diced celery, 3 tbsp each mayo and sour
  cream, 1/4 cup crumbled blue cheese and 1/8 tsp each salt
  and pepper. Refrigerate until ready to serve.
  
  Family Circle | August 2014
  
  MM Format by Dave Drum - 28 August 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Sandwiches, she said, like diamonds, are forever.
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