• 4servings
  • 35minutes
  • 461calories

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Ingredients Jump to Instructions ↓

  1. 1 carrot

  2. 2 romaine lettuce hearts , leaves separated

  3. 2 celery ribs , thinly sliced

  4. 3/4 cup milk

  5. 1/3 cup light mayonnaise

  6. 2 tablespoons fresh dill , snipped

  7. 2 tablespoons apple cider vinegar

  8. 3 garlic cloves , minced

  9. 3 tablespoons louisiana hot sauce

  10. 1 1/2 teaspoons honey

  11. 4 chicken breasts , boneless, skinless

  12. 1/3 cup blue cheese , crumbled

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. I didn’t happen to have romaine, so I used iceberg. Also, no blue cheese, so feta was substituted. We like things hot, so I didn’t put the butter or honey in the hot sauce. I used Frank’s Red Hot, right out of the bottle.


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