Wednesday, April 27, 2011

Grilled Buffalo Bleu Chicken Salad

Grilled Buffalo Bleu Chicken Salad.

Chicken (Baked, pan fried, grilled, rotiserrie)
Lettuce (Spinach, Mixed Greens)
Red Onion
Frank's Red Hot (or Buffalo) Sauce (to taste)
Tomatoes (preferably cherry)
Bleu or Gorgonzola Cheese
Blue Chips (crumbled)
NF Greek Yogurt
*Grilled Sweet Corn (off-the-cob, obv)
Oil/Vinegar OR Low Cal Ranch, Bleu Cheese
(* = new additions)

Really, prep is quite self explanatory. Slice, dice, and toss!
(Or make it a serve-yourself...)

I personally prefer to shred my chicken before throwing on the sauce. And dallop of greek yogurt adds a little creamy goodness if your opting with vinegar or no dressing. You can even fold your cheese INTO yogurt before the toss. Delish.

THE key to the success, I find, with this CHOP and all others - is dicing every bit of goodness into tiny bite-sized bits.

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