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Buffalo Chicken Kabobs

  • Prep 20 min
  • Total 40 min
  • Ingredients 10
  • Servings 4

Ingredients

1
pound boneless, skinless chicken breasts, cut into 24 cubes
24
(about 1 1/2 cups) refrigerated new potato wedges (from 1-pound 4-ounce bag)
24
pieces (about 1 inch) celery
2
tablespoons olive or vegetable oil
1
teaspoon red pepper sauce
1/2
teaspoon black and red pepper blend
1/2
teaspoon seasoned salt
6
cups torn romaine lettuce
1/2
cup shredded carrot
1/2
cup blue cheese dressing
© 2012 General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
Calories from Fat
210
% Daily Value
Total Fat
24g
36%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
75mg
24%
Sodium
590mg
24%
Potassium
1190mg
34%
Total Carbohydrate
26g
9%
Dietary Fiber
5g
19%
Sugars
7g
Protein
29g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
30%
30%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

If you don't have the refrigerated potatoes, use fresh new red potatoes. Because the refrigerated potatoes are partially cooked, you'll need to slightly cook the fresh ones. Place 2 cups of new potato wedges in a glass casserole. Cover and microwave on High for 3 to 5 minutes, stirring once, until slightly cooked.

This is a super one-dish entrée salad, so all you need to add is warm garlic bread. Wrap it in foil, then heat it on the grill for 5 to 10 minutes.

This recipe is based on the popular Buffalo Chicken Wings appetizer that originated at the Anchor Bar in Buffalo, New York.

Directions

  • 1 Heat coals or gas grill for direct heat. Thread chicken, potatoes and celery alternately on each of eight 8- to 10-inch metal skewers, leaving 1/4-inch space between each piece. Mix oil and pepper sauce; brush over chicken and vegetables. Sprinkle with pepper blend and seasoned salt.
  • 2 Cover and grill kabobs 4 to 6 inches from medium heat 15 to 20 minutes, turning occasionally, until chicken is no longer pink in center and potatoes are tender.
  • 3 Arrange romaine and carrot on 4 individual serving plates. Top each with 2 kabobs. Serve with dressing.

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