Grilled Buffalo Chicken Salad


Grilled Buffalo Chicken Salad


INGREDIENTS

1 chicken breast (medium to large in size)
2 pieces of bacon

1 corn on the cob (optional)
1/2 cup Franks RedHot hot sauce (or your favorite wing sauce)
1 tablespoon unsalted butter

FOR THE SALAD AND OPTIONAL TOPPINGS

1 head romaine lettuce chopped
1/2 cup cherry tomatoes
1/4 red onion sliced thinly

1/2 avocado, sliced
1 carrot, grated
1 celery stalk, sliced

1/4 cup blue cheese crumbles
ranch dressing (pour to your preference)
salt and pepper to taste

INSTRUCTIONS

FOR THE CHICKEN AND GRILLED BACON AND CORN

Prepare grill for direct heat.
Season chicken breasts liberally with dry rub.
Place chicken over direct heat, and grill, roughly 6 minutes each side, or until an instant-read thermometer reads 155 degrees. Glaze the hot sauce onto both sides of the chicken and then continue cooking until the internal temperature reads 165 degrees F (this should only be another 2 minutes or so).

At the same time, add bacon and corn to the direct heat of grill and grill bacon for 6 minutes per side or until crispy. Watch for flare-ups due to grease, keep the lid to grill closed, or move bacon around the outer edge of the grill. Grill corn until soft.

FOR THE SAUCE

In a small saucepan on low heat combine the hot sauce and butter and stir until butter is melted into the sauce. About four minutes.

FOR THE SALAD

Combine all ingredients in a bowl, add sliced chicken, add preferred dressing, toss together, and serve.

Enjoy!
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