Grilled Buffalo Chicken & Veggie Salad With Potato Salad

Hello everybody, it's Drew, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Grilled Buffalo Chicken & Veggie Salad with Potato Salad. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Grilled Buffalo Chicken & Veggie Salad with Potato Salad is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few components. You can cook Grilled Buffalo Chicken & Veggie Salad with Potato Salad using 25 ingredients and 5 steps. Here is how you can achieve that.

Ingredients and spices that need to be Take to make Grilled Buffalo Chicken & Veggie Salad with Potato Salad:

1. Chicken
2. 3 tbsp Frank's hot sauce
3. 3 tbsp reduced sodium chicken broth
4. 1 tbsp lemon juice
5. 4 boneless, skinless chicken breasts
6. Vegetables
7. 2 medium zucchini, cut in half lengthwise
8. 2 ears of corn
9. 1/2 lb cherry tomatoes, halved
10. 1/4 tsp salt
11. 1/4 tsp black pepper
12. Salad & Dressing
13. 2 tbsp white balsamic vinegar
14. 1 tsp dijon mustard
15. 1/4 tsp garlic salt
16. 1/4 tsp black pepper
17. 5 tbsp basil infused olive oil
18. 6 cup salad greens
19. Potato Salad
20. 1 lb red potatoes
21. 1 cup diced celery
22. 3 tbsp reduced fat mayo
23. 3 tbsp reduced fat sour cream
24. 1/4 cup crumbled blue cheese
25. 1/4 tsp each, salt and pepper

Instructions to make to make Grilled Buffalo Chicken & Veggie Salad with Potato Salad

1. Chicken. Mix together hot sauce, broth and lemon juice. Place with chicken in large plastic bag. Refrigerate 8 - 24 hours.
2. Heat grill to medium-high and kightly coat rack with oil or cooking spray.
3. Vegetables. Place zucchini and corn on grill and cook for 10 - 12 minutes, turning a few times. Meanwhile, add chicken and grill for 3 minutes per side. Cut kernals from corn and place in medium sized bowl with cut zucchini, tomatoes. Season with salt and pepper.
4. Salas and Dressing. Stir balsamic vinegar, mustard, garlic salt and pepper together in a small bowl. Whisk in oil. Dress greens with 3 tablespoons dressing. Drizzle rest over veggies.
5. Potato Salad. Cut potatoes into 1/2 inch pieces and cook in salted water 15 minutes, until tender; drain and place in serving bowl. Stir in remaining ingredients. Refrigerate until ready to serve.

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