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Barbecue Chicken Salad with Tangy, Creamy Tabasco Dressing

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  • In a container or jar with a tight-fitting lid, combine the yogurt, buttermilk, lemon juice, Tabasco, salt and pepper. Shake well and refrigerate.
  • Heat the grill to medium-high. Coat the chicken breasts with barbecue sauce and grill on each side for 6 to 8 minutes or until cooked through. Remove the chicken pieces from the grill and let them cool slightly. Cut the chicken into 1/2-inch-thick slices.
  • In a large bowl, combine the cheese, tomatoes and spinach. Toss with the dressing and salt and pepper to taste. Arrange the chicken slices on 4 plates and top with the salad mixture.


This subtly spicy dish is the ultimate summer chicken salad. You can grill the chicken ahead of time or even use leftovers from a previous meal. Credit: Rori Trovato

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