Rachael Ray's Grilled Buffalo Chicken
with Carrot Celery Slaw and Mashed Taters
Rachael Ray's Grilled Buffalo Chicken
Smoky grilled chicken gets a spicy Buffalo kick, served with crisp carrot-celery slaw and creamy mashed potatoes for a bold, comforting dinner.
Ingredients
For 2 servings
- 1 unit Carrots
- 1 unit Celery
- ½ teaspoon Celery Salt
- 12 ounce Chicken Breasts
- ¼ cup Frank's Red Hot Sauce
- 1 unit Russet Potato
- 2 unit Scallions
- 4 tablespoon Sour Cream
- 1 tablespoon White Wine Vinegar
Additional Ingredients
- 2 tablespoon Butter
- 1 tablespoon Olive Oil
- Pepper
- Salt
- 1 pinch Sugar
American
PDF
DifficultyEasy
Total Time30m
Calories590
Protein45g
Carbs43g
Fat27g
Tags:
Gluten-freeProtein SmartFiber SmartLow SugarSpicy
⚠️Allergens:
🥛MilkSwaps and substitutions
For a dairy-free version, swap the sour cream for a plain unsweetened plant-based alternative. If you avoid chicken, use firm tofu or cauliflower steaks and keep the spicy sauce and crunchy slaw-inspired elements the same.
What to serve with it
Serve with extra crisp celery sticks, a simple green salad, or roasted corn to cool the heat and round out the plate. An icy lager, sparkling water with lime, or sweet iced tea also pairs well with the spicy, tangy flavor.
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