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Ingredients and seasonings required for prepare

1. Use Chicken
2. Use 3 tbsp Frank's hot sauce
3. Take 3 tbsp reduced sodium chicken broth
4. Use 1 tbsp lemon juice
5. Prepare 4 boneless, skinless chicken breasts
6. Prepare Vegetables
7. Prepare 2 medium zucchini, cut in half lengthwise
8. Use 2 ears of corn
9. Prepare 1/2 lb cherry tomatoes, halved
10. Prepare 1/4 tsp salt
11. Use 1/4 tsp black pepper
12. Prepare Salad & Dressing
13. Prepare 2 tbsp white balsamic vinegar
14. Prepare 1 tsp dijon mustard
15. Use 1/4 tsp garlic salt
16. Take 1/4 tsp black pepper
17. Take 5 tbsp basil infused olive oil
18. Use 6 cup salad greens
19. Prepare Potato Salad
20. Prepare 1 lb red potatoes
21. Take 1 cup diced celery
22. Use 3 tbsp reduced fat mayo
23. Prepare 3 tbsp reduced fat sour cream
24. Use 1/4 cup crumbled blue cheese
25. Take 1/4 tsp each, salt and pepper

Place the chicken breast fillets in a medium bowl. Drizzle the hot pepper sauce and butter over the tenders. In a small bowl, combine the garlic powder, paprika, sea salt, and cayenne pepper. Heat a large griddle or nonstick saute pan over medium heat, add the sandwiches and cover with a lid.

How to cook Grilled Buffalo Chicken & Veggie Salad with Potato Salad:

1. Chicken. Mix together hot sauce, broth and lemon juice. Place with chicken in large plastic bag. Refrigerate 8 - 24 hours.
2. Heat grill to medium-high and kightly coat rack with oil or cooking spray.
3. Vegetables. Place zucchini and corn on grill and cook for 10 - 12 minutes, turning a few times. Meanwhile, add chicken and grill for 3 minutes per side. Cut kernals from corn and place in medium sized bowl with cut zucchini, tomatoes. Season with salt and pepper.
4. Salas and Dressing. Stir balsamic vinegar, mustard, garlic salt and pepper together in a small bowl. Whisk in oil. Dress greens with 3 tablespoons dressing. Drizzle rest over veggies.
5. Potato Salad. Cut potatoes into 1/2 inch pieces and cook in salted water 15 minutes, until tender; drain and place in serving bowl. Stir in remaining ingredients. Refrigerate until ready to serve.
6. Done and ready to serve!

Heat lightly greased grill or grill pan to medium-high heat. Remove chicken from marinade, letting excess drip away. Then, place chicken tenders on a baking sheet or large plate. Mix salt, pepper, garlic powder, and cayenne in a small bowl. Season chicken tenders on all sides with the seasoning blend.

me, the simple preparation of Grilled Buffalo Chicken & Veggie Salad with Potato Salad above can help you prepare servings that are special for family/friends Good luck!