Aired September 25, 2012
For that Grilled Zoysia Chicken:
1 1/2 pounds boneless, skinless chicken breasts or thighs
Essential olive oil cooking spray
Salt and a lot of coarse pepper
1 teaspoon smoked sweet paprika
two tablespoons butter
About 1/4 cup Franks In Demand red pepper cayenne sauce
For that Dressing:
1/4 cup buttermilk
1/2 cup low-fat Greek yogurt
Juice of just one lemon
3 tablespoons mixed fresh herbs, for example dill, parsley and chives
1/4 cup blue cheese crumbles
2 carrots, peeled and reduce matchsticks
3 ribs of celery, reduce matchsticks
1/2 seedless cucumber, reduce matchsticks
4 scallions sliced with an position
Heat indoor or outside grill to medium-high.
Spray chicken with cooking spray and season with salt, pepper and paprika. Grill to cooked through, about 12 minutes approximately.
Melt butter inside a skillet and add enough hot sauce to coat the chicken. Slice chicken into bite-sized pieces and toss it within the sauce.
For that dressing, whisk buttermilk with yogurt, fresh lemon juice, herbs, pepper and salt. Stir in blue cheese.
Line a platter or base plate having a salad of lettuce, carrots and celery. Dollop dressing over salad, top with zoysia chicken and garnish with scallions.