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    Source of Recipe


    List of Ingredients

    4 boneless skinless chicken breast halves
    1 (12 oz.) bottle Anchor Bar Buffalo Wing Sauce, divided
    2 (12 oz.) bags leafy romaine
    English cucumber, sliced
    2 ribs celery, sliced
    -grape tomatoes
    -blue cheese salad dressing
    -onion and garlic croutons


    Arrange chicken breasts in large zipper closure bag; pour 1 cup buffalo wing sauce in bag turning bag several times. Heat grill to HIGH. Spray grill rack with non-stick cooking spray. Pour buffalo sauce from bag into small pan; bring to a boil over high heat. Arrange chicken breasts on grill rack; turn and baste with reserved sauce several times until chicken is no longer pink (10-15 min.); cool. Cut into small chunks. To Assemble Salad: Arrange romaine on dinner plate; top with chicken, cucumber, celery and tomatoes. Drizzle with blue cheese salad dressing and a small amount of buffalo wing sauce; sprinkle with croutons.

    Serves 4.




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