A chicken salad is the perfect warm weather meal because it combines vegetables of the season with delicious cooked chicken. This recipe features spicy grilled chicken for that kick of heat, complemented by a cool blue cheese dressing that tops a crunchy celery and cabbage slaw. It takes just 20 minutes to prepare and yields four hearty servings.
You will need:
• 1 pound of boneless, skinless chicken breast halves
• 2 cups green or savoy cabbage, shredded
• 1 cup (2 stalks) celery, sliced thinly
• 1 cup (2 medium) carrot strips, bite-sized
• ½ cup (2 ounces) blue cheese, crumbled
• 1/3 cup blue cheese salad dressing
• 2 tablespoons olive oil
• 1 tablespoon plus ½ teaspoon hot pepper sauce
• 1 tablespoon cider vinegar
• Basting brush
• Large, resealable plastic bag
• Shallow dish
• Small bowl
• Medium serving bowl
• Meat thermometer
Step 1: Put the chicken in the resealable bag and place the bag in the dish.
Step 2: Prepare the marinade by stirring together 1 tablespoon hot pepper sauce and the vinegar and oil in the small bowl. Pour the marinade over the chicken within the bag and seal the bag. Turn the bag to coat the chicken. Refrigerate for 3 to 4 hours, occasionally turning the bag.
Step 3: Drain the chicken and reserve the marinade. Grill the chicken directly on medium heat until it is no longer pink and has an internal temperature of 170 degrees Fahrenheit, approximately 12 to 15 minutes. Halfway through the grilling time, turn and brush chicken pieces once with the marinade. Discard remaining marinade.
Step 4: After removing the chicken from the grill, slice each piece diagonally.
Step 5: Stir the blue cheese dressing and ½ teaspoon of hot pepper sauce in the medium serving bowl. Add the carrots, cabbage, celery and ¾ of crumbled blue cheese. Toss ingredients to coat them.
Step 6: Arrange the pieces of sliced chicken on top of the cabbage salad and sprinkle with the remaining blue cheese.