Buffalo Chicken Salad

1. 1

   Pour 6-1/4 cups of the hot sauce (or 2 Tbsp.

2. 2

   of the hot sauce for trial recipe) over chicken in shallow non-reactive pan; cover.

3. 3

   Refrigerate at least 2 hours to marinate.

4. 4

   Remove chicken from marinade; discard marinade.

5. 5

   Grill chicken 4 min.

6. 6

   on each side or until cooked through (165 degrees F).

7. 7

   Meanwhile, toss salad greens with olives, peppers, mushrooms and eggs in large bowl.

8. 8

   For each serving: Toss 2-1/2 cups of the greens mixture with 2 Tbsp.

9. 9

   of the dressing.

10. 10

    Place on serving plate.

11. 11

    Slice 1 of the chicken breasts; arrange over salad.

12. 12

    Drizzle with 2 Tbsp.

13. 13

    of the remaining hot sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.