Buffalo Chicken Skewers & Wedge Salad

Buffalo chicken skewers with a simple wedge salad = amazing. I was inspired to make this by a dish Paula Dean featured on her cooking show. I loved the idea of grilling, but never really had anything to grill on. Enter this amazing contraption that we just purchased for only $14.99. So we decided to try it out last night by making the shish kabobs. The best part is that you probably already have most of the ingredients needed. AND they also make a great appetizer if you have company over. I’m sold.

What You’ll Need:

-2 Boneless Chicken Breasts (or more depending on how much you want to make)
-Celery
-1 Head of Lettuce
-Skewers
-2 or More Pieces of Bacon (we typically use turkey bacon)
-Buffalo Sauce (we love Frank’s Red Hot)
-Blue Cheese Dressing
-Sweet Tomatoes

Directions:

  Chop the chicken into small chunks. Put in large bowl with a generous amount of the buffalo sauce. Toss with chicken so that it is fully coated. Cover bowl with plastic wrap and place in fridge to marinate. I recommend letting it marinate for 45 minutes to an hour, if you have time. (We were in a hurry so we only did it for 20 minutes, and it was fine). While it is marinating begin grilling the bacon based off the cooking instructions. Then chop/crumble into small pieces and set aside. Next, wash your vegetables and chop the celery into small chunks. Once your chicken is ready skewer a piece of celery, chicken, and tomato onto it. Then grill on medium-low heat for 15-20 minutes, rotating the skewers every few minutes. 

While the chicken is grilling, wash the iceberg lettuce and cut into wedges. Top with blue cheese dressing, chopped tomatoes, and the bacon pieces. Then just dish and enjoy!