Ingredients1 pound skinless, boneless chicken breast halves
2 tablespoons olive oil
1 tablespoon cider vinegar
1 tablespoon bottled hot pepper sauce or Louisiana hot sauce
1/3 cup bottled blue cheese salad dressing
1/2 teaspoon bottled hot pepper sauce or Louisiana hot sauce
2 cups shredded savoy or green cabbage
1 cup bite-size carrot strips (2 medium)
1 cup thinly sliced celery (2 stalks)
1/2 cup crumbled blue cheese (2 ounces)
Instructions
Place chicken in a large resealable plastic bag set in a shallow dish. For marinade, in a small bowl stir together oil, vinegar, and the 1 tablespoon hot pepper sauce. Pour over chicken in bag; seal bag. Turn to coat chicken. Marinate in the refrigerator for 3 to 4 hours, turning bag occasionally.
Drain chicken, reserving marinade. For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning and brushing once with reserved marinade halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as directed.) Discard any remaining marinade. Slice chicken diagonally.
In a medium serving bowl stir together blue cheese salad dressing and the 1/2 teaspoon hot pepper sauce. Add cabbage, carrots, celery, and three-fourths of the blue cheese. Toss to coat. Arrange sliced chicken on top of cabbage mixture. Sprinkle with the remaining blue cheese.
Source: http://www.bhg.com/recipe/spicy-buffalo-chicken-salad/
