Buffalo Chicken Salad

I found this recipe years ago but tried it for the first time this summer. We've been missing out! This is a new favorite main-dish salad. Serves 6

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.