Hot wings with blue cheese dip - a pub favourite - takes on a new persona in this lightened-up grilled chicken salad. Fold it up in a tortilla for a portable dinner on a busy night.
Ingredients
1/4 cup (60 mL) cayenne pepper hot sauce
2 tbsp (30 mL) butter, melted
1 lb (454 g) boneless skinless chicken cutlets
Salad:
1/3 cup (75 mL) buttermilk
1/4 cup (60 mL) crumbled blue cheese
3 tbsp (45 mL) 2% plain yogurt
1 tbsp (15 mL) cider vinegar
1/4 tsp (1 mL) granulated sugar
1 pinch pepper
8 cups (2 L) torn leaf lettuce
1 cup (250 mL) sliced English cucumber
1 small carrot, shredded
2 tbsp (30 mL) butter, melted
1 lb (454 g) boneless skinless chicken cutlets
Salad:
1/3 cup (75 mL) buttermilk
1/4 cup (60 mL) crumbled blue cheese
3 tbsp (45 mL) 2% plain yogurt
1 tbsp (15 mL) cider vinegar
1/4 tsp (1 mL) granulated sugar
1 pinch pepper
8 cups (2 L) torn leaf lettuce
1 cup (250 mL) sliced English cucumber
1 small carrot, shredded
Preparation
Place chicken on greased grill over medium-high heat; close lid and grill, brushing with sauce and turning once, until no longer pink inside, about 8 minutes. Let stand for 5 minutes; slice and toss with reserved sauce.
Salad: Meanwhile, whisk together buttermilk, blue cheese, yogurt, vinegar, sugar and pepper.
Divide lettuce, cucumber and carrot among 4 plates. Top with chicken; drizzle with dressing.
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