Dressing:
1/2 c. mayonnaise
1/4 c. BBQ sauce
1 t. tobasco sauce
2 T. milk
Salad:
1 1/2 lbs. boneless, skinless chicken breasts
1 t. tobasco sauce
1 large carrot, shredded
8 c. chopped romaine lettuce
2 stalks celery, cut in thin matchsticks
1/2 c. crumbled blue cheese
- Combine dressing ingredients in a small bowl.
- Add 1/4 c. dressing and additional tobasco sauce to chicken in a ziploc bag or dish. Marinate in refrigerator at least 30 minutes . Grill or broil chicken until cooked. Cool and slice into strips.
- Combine lettuce, carrot, celery, and blue cheese in a large salad bowl. Stir in dressing and then top with the chicken. Sprinkle with extra blue cheese, if desired.
I thought this salad needed something extra, so I added corn (thawed from frozen), black beans, and juilienned red pepper.
