Grilled Buffalo Chicken Kabobs Salad

Name: Grilled Buffalo Chicken Kabobs Salad
Prep time: 20 min
Total time: 40 min
Yield: 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

(4)

0 Questions

Write a Review
Ask a Question

Save Recipe
Jump to Recipe

By Betty Crocker Kitchens

Updated Sep 9, 2016

Grilled Buffalo Chicken Kabobs Salad

(4)

0 Questions

Write a Review
Ask a Question

Prep Time 20 min
Total 40 min
Servings 4
Ingredients 10

Save
Pin
Print
Share
Keep Screen On

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.