Buffalo Chicken Macaroni and Cheese
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COVID-19 is Not Considered a Food-Borne Pathogen
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In The Fresh Meat Case
PREP TIME: 15min COOK TIME: 10min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 17g||26%|
|Saturated Fat 3g||14%|
|Total Carbs 23g||8%|
|Dietary Fiber 5g||20%|
|Vitamin A 96%|
|Vitamin C 84%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/4 tsp.black pepper
3 lemons, juiced
1 tbsp.Dijon mustard
1/4 cupolive oil
4 cupsshredded romaine lettuce
2 cupsgreen beans, cooked tender-crisp
2 cupsbaby red potatoes, cooked and halved
1 cupcherry tomatoes, halved
1/2 cupKalamata olives
Heat a lightly greased grill or grill pan to medium high heat. Season the chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Grill the chicken breasts 3 to 4 minutes on each side. While grilling, baste the chicken with the juice of one of the lemons. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Remove the chicken from the grill and let rest for 5 minutes, then slice into strips.
On a cutting board, mash garlic cloves with the remaining 1/4 teaspoon salt to make a paste. In a bowl, whisk together the garlic, the juice of the remaining 2 lemons, mayonnaise, Dijon mustard, and remaining 1/8 teaspoon black pepper. While whisking, drizzle in the olive oil and set aside.
Lay shredded romaine on a large platter. Toss both green beans and red potatoes in 2 tablespoons of salad dressing and arrange over romaine. Arrange cherry tomatoes and Kalamata olives on the platter.
Top salad with slices of cooked chicken breast. Finish with a drizzle of the remaining salad dressing and serve.
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