Grilled Buffalo Chicken Kabobs Salad

 

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 red 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

• 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.