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Grilled Buffalo Chicken Kabobs Salad

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Grilled Buffalo Chicken Kabobs Salad
  • Prep Time 20 min
  • Total Time 40 min
  • Servings 4
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Shuffle off to the patio to grill spicy kabobs that take chicken salad to new heights!

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 Frank's™ RedHot™ Original cayenne 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 blue cheese dressing

Directions

  • 1 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.
  • 2 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.
  • 3 Arrange romaine and carrot on 4 individual serving plates. Top each with 2 kabobs. Serve with dressing.
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Tips  

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.

Nutrition Information 
No nutrition information available for this recipe
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