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
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
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Step1Heat 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.
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Step2Cover 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.
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Step3Arrange 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:
FreeTips from the Betty Crocker Kitchens
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