This recipe is liked by 0 person(s). |
Buffalo chicken salad sandwich
Nb persons: 0
Yield: 3 or 4 sandwiches
Preparation time:
Total time:
Source:
Buffalo Chicken Salad Sandwiches Ingredients: | |
6-8 slices | fresh bread, sliced |
2 | boneless skinless chicken breasts |
1 32 oz. box | low-sodium chicken broth |
3 stalks | celery, finely chopped |
1-2 | carrots, peeled and grated |
2-3 tablespoons | bleu cheese dressing |
2 tablespoons | bleu cheese, crumbled |
2 tablespoons | prepared buffalo wing sauce, or Frank’s Red Hot brand hot sauce |
3-4 leaves | lettuce, (Bibb or romaine work well here) |
Method:
In a medium saucepan over high heat, cover whole chicken breasts with chicken stock. Bring to a simmer, then reduce heat to low. You want to keep the water just below a simmer, or at about 190 degrees, if you have a candy thermometer. Cook, covered, about 20 minutes.
Remove chicken from broth, and let rest for five minutes. Chop chicken into chunks, and combine in large bowl with celery, carrots, bleu cheese dressing, crumbled bleu cheese, and buffalo wing sauce. If chicken salad seems to dry, supplement the dressing with a little more mayonnaise, a teaspoon at a time, until desired consistency is reached. Stir to combine, and chill in refrigerator at least 30 minutes before serving.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe