Grilled Buffalo Chicken Salad - cooking recipe

Ingredients

1 carrot
2 romaine lettuce hearts, leaves separated
2 celery ribs, thinly sliced
3/4 cup milk
1/3 cup light mayonnaise
2 tablespoons fresh dill, snipped
2 tablespoons apple cider vinegar
3 garlic cloves, minced
3 tablespoons louisiana hot sauce
1 1/2 teaspoons honey
4 chicken breasts, boneless, skinless
1/3 cup blue cheese, crumbled

Preparation

Preheat barbecue to medium. Peel long ribbons from carrot into a large bowl, turning as you go. Add lettuce leaves and celery. Whisk milk with mayo, dill, vinegar, and garlic in a small bowl. Stir hot sauce with butter and honey in a large bowl. Set both aside.
Oil grill, then barbecue chicken, covered, until springy when pressed, six to eight minutes per side. Transfer to a cutting board and slice into 1/2 - inch thick strips. Add to hot-sauce mixture and turn to coat. Drizzle dressing over salad and toss until coated. Top with chicken and cheese.
I didn't happen to have romaine, so I used iceberg. Also, no blue cheese, so feta was substituted. We like things hot, so I didn't put the butter or honey in the hot sauce. I used Frank's Red Hot, right out of the bottle.