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Grilled Buffalo Chicken Kabobs Salad

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Betty Crocker Kitchens
Updated Sep 9, 2016
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Shuffle off to the patio to grill spicy kabobs that take chicken salad to new heights!

Grilled Buffalo Chicken Kabobs Salad

  • Prep Time 20 min
  • Total 40 min
  • Servings 4
  • Ingredients 10
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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

Instructions

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

Nutrition

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
215
% Daily Value*:
Vitamin A
88%
88%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.

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