Recipe: Buffalo Chicken Salad with Barbecue-Blue Cheese Dressing

BUFFALO CHICKEN SALAD

FOR THE DRESSING:
1/2 cup mayonnaise
1/4 cup bottled barbecue sauce
1/2 cup crumbled blue cheese (about 3 ounces)
1 teaspoon liquid hot pepper sauce
2 tablespoons milk

FOR THE SALAD:
1 1/4 pounds boneless, skinless chicken breast halves
1/2 teaspoon liquid hot pepper sauce
1 large carrot, peeled and shredded
3 cups bite-size pieces romaine lettuce (about 1 head)
4 cups bite-size pieces iceberg lettuce (about 1 head)
4 ribs celery, from the heart, cut into 1-inch-long, thin matchstick pieces
1 tablespoon crumbled blue cheese

TO MAKE THE DRESSING:
Mix mayonnaise, barbecue sauce, blue cheese, hot-pepper sauce and milk in small bowl.

TO MAKE THE SALAD:
Place chicken in glass dish. Add 1/3 cup dressing and hot pepper sauce; turn to coat. Cover; refrigerate 30 minutes.

Meanwhile, mix together carrot, romaine, iceberg and celery in bowl; set aside.

Heat broiler. Transfer chicken to broiler pan; discard marinade. Broil 4 inches from heat for 8 minutes; turn and broil 6 minutes or until internal temperature registers 170 degrees F on instant-read thermometer.

TO SERVE:
Add remaining dressing to greens in bowl. Cut chicken into thin slices. Place on salad. Sprinkle with crumbled blue cheese.

Makes: 6 servings
From: Recipelink.com
Source: Recipe pamphlet (magazine tear-out): Family Circle Magazine, June 20, 2000