GRILLED BUFFALO CHICKEN KABOBS SALAD

Grilled Buffalo Chicken Kabobs Salad image

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 10

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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:

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.
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.
Arrange romaine and carrot on 4 individual serving plates. Top each with 2 kabobs. Serve with dressing.

Nutrition Facts : Fat 3 1/2, ServingSize 1 Serving