Grilled Buffalo Chicken Kabobs Salad

Shuffle off to the patio to grill spicy kabobs that take chicken salad to new heights!

Yield

4 servings

Ingredients

1 pound boneless skinless chicken breasts, cut into 24 cubes
24 (about 1 1/2 cups) refrigerated new potato wedges, from 1-pound 4-ounce bag*
24 pieces (about 1 inch) celery
2 tablespoons olive or vegetable oil
1 teaspoon red pepper sauce
1/2 teaspoon black and red pepper blend
1/2 teaspoon seasoned salt
6 cups torn romaine lettuce
1/2 cup shredded carrot
1/2 cup bleu cheese dressing

Directions

Heat coals or gas grill for direct heat. Thread chicken, potatoes and celery alternately on each of eight 8- to 10-inch metal skewers, leaving 1/4-inch space between each piece. Mix oil and pepper sauce; brush over chicken and vegetables. Sprinkle with pepper blend and seasoned salt.

Cover and grill kabobs 4 to 6 inches from medium heat 15 to 20 minutes, turning occasionally, until chicken is no longer pink in center and potatoes are tender.

Arrange romaine and carrot on 4 individual serving plates. Top each with 2 kabobs. Serve with dressing.

Estimated Time

Preparation Time: 20 minutes
Grill Time: 20 minutes

Additional Information

* If you don't have the refrigerated potatoes, use fresh new red potatoes. Because the refrigerated potatoes are partially cooked, you'll need to slightly cook the fresh ones. Place 2 cups of new potato wedges in a glass casserole. Cover and microwave on HIGH for 3 to 5 minutes, stirring once, until slightly cooked.

This is a super one-dish entrée salad, so all you need to add is warm garlic bread. Wrap it in foil, then grill for 5 to 10 minutes.

This recipe is based on the popular Buffalo Chicken Wings appetizer that originated at the Anchor Bar in Buffalo, New York.

Nutritional Information

Amount per serving: Calories 400 (Calories from Fat 215), Total Fat 24 g (Saturated Fat 3 g); Cholesterol 75 mg; Sodium 580 mg; Total Carbohydrate 18 g (Dietary Fiber 4 g); Protein 28 g; Exchanges: 1 Starch; 1 Vegetable; 3 Lean Meat; 3 1/2 Fat

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