Buffalo chicken salad recipe

Ingredients

• 8 skinless, boneless chicken breast halves (about 6 ounces each)
• 2 tablespoons unsalted butter, melted
• 6 tablespoons olive oil
• 4 teaspoons Tabasco sauce
• Salt and freshly ground black pepper, to taste
• ¼ cup fresh orange juice
• 1 teaspoon Dijon mustard
• 1 teaspoon sugar
• 2 cups diced celery (¼-inch dice)
• 2 cups diced carrots (¼-inch dice)
• 2 cups diced red radishes (¼-inch dice)
• 2 cups diced cucumber (¼-inch dice)
• Blue Cheese Sauce
• ¼ cup chopped fresh flat-leaf parsley, for garnish

1. Rinse the chicken breasts, pat them dry, and place them in a large bowl. Mix the melted butter, 2 tablespoons of the olive oil, the Tabasco sauce, and salt and pepper together in a small bowl. Pour over the chicken, turning the breasts to coat them evenly. Marinate, covered, at room temperature for 30 minutes. Heat a barbecue grill to high.
2. Combine the orange juice, mustard, sugar, salt and pepper, and the remaining 4 tablespoons olive oil in a small bowl. Set this vinaigrette aside.
3. When ready to grill, place the chicken on the grill rack and cook, turning once, until nicely charred on the outside and cooked through, 4 to 5 minutes per side. Remove from the grill and slice each breast in half horizontally.
4. Place the celery, carrots, radishes, and cucumber in a bowl and toss with the vinaigrette. Divide the salad evenly among eight dinner plates. For each serving, place the bottom half of a chicken breast on top of the vegetables, and then lay the top half at a slight angle on top of it. Dollop each with a generous tablespoon of the blue cheese sauce. Sprinkle with the parsley and serve.