Grilled Buffalo Chicken Kabobs Salad

  • Prep 20 min
  • Total 40 min
  • Servings 4

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

Steps

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  • 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.

Notes









Tips

Expert 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.

Nutritional Information

Nutrition Information

Nutrition Facts

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