Description
From chatelaine's september 2011 issue of gluten-free cooking. A quick, delicious, healthy meal.
Ingredients
- Carrot
- Romaine Lettuce Hearts
- Celery Ribs
- Milk
- Light Mayonnaise
- Fresh Dill
- Apple Cider Vinegar
- Garlic Cloves
- Louisiana Hot Sauce
- Honey
- Chicken Breasts
- Blue Cheese
Instructions
- 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, then barbecue chicken, covered, until springy when pressed, six to eight minutes per side
- Transfer to a cutting board and slice into 1 / 2 inch thick strips
- Add to hot-sauce mixture and turn to coat
- Drizzle dressing over salad and toss until coated
- Top with chicken and cheese
- I didnt happen to have romaine, so i used iceberg
- Also, no blue cheese, so feta was substituted
- We like things hot, so i didnt put the butter or honey in the hot sauce
- I used franks red hot, right out of the bottle