Tried this salad the other night. If you like blue cheese, you'll like this. It was really easy, even though I didn't use the barbecue. (Honestly, I don't like to BBQ without Jimmy. It's just his thing! Have I mentioned how much I hate long-distance?)
On a positive note, I'm going out for Sushi and a movie tonight with Katherine. SO excited. I love that girl! We are going to see Café de Flore at the Film Festival. It looks so good!
Chatelaine Grilled Buffalo
Prep time: 20 minutes
BBQ/Grilling time: 20 minutes
Makes: 4 servings (I halved this recipe)
Ingredients
1 carrot
2 hearts of romaine, leaves separated (can use chopped romaine)
2 celery stalks, thinly sliced
3/4 cup milk
1/3 cup light mayonnaise
2 tbsp chopped fresh dill
2 tbsp apple-cider vinegar
3 garlic cloves, minced
3 tbsp Louisiana-style hot sauce
1 tbsp unsalted butter, melted
1 1/2 tsp honey
4 skinless, boneless chicken breasts
1/3 cup crumbled blue cheese
Directions
Preheat barbecue to medium. Peel long ribbons from carrot into a large bowl, turning as you go.
Add lettuce leaves and celery. Whisk milk with mayo, dill, vinegar and garlic in a small bowl.
Stir hot sauce with butter and honey in a large bowl. Set both aside.
Oil grill (or fry pan), then barbecue (or fry) chicken, covered, until springy when pressed,
6 to 8 min per side. Transfer to a cutting board and slice into 1/2-in. thick strips. Add to
hot-sauce mixture and turn to coat. Drizzle dressing over salad and toss until coated.
Top with chicken and cheese.
xo Caroline
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