Tuesday, June 26, 2007

Buffalo Chicken Salad Sandwiches

Ok, first things first. This is a horrible picture; my photographer was taking the night off. I apologize for its less than appetizing look.

Second things second, this sandwich is not a Buffalo Chicken sandwich. It is a Buffalo Chicken Salad sandwich. Different, but still yummy. Very easy and very yummy, if you like the Buffalo Chicken flavor profile, that is.

We served them with a carrot and yellow pepper slaw, a la the carrots sticks you'd get with an order of wings. Clever huh?

Buffalo Chicken Salad Sandwiches (makes enough for four)
  • 3-4 cups cooked chicken, chopped into chicken-salad-sized pieces (see below for my baked chicken method)
  • 3-4 tablespoons lowfat mayo
  • 3-4 tablespoons lowfat yogurt (or use all mayo if you prefer)
  • several shakes of Frank's Red Hot, to taste
  • 2-3 oz. blue cheese
  • spinach
  • bread for four big sandwiches (or wraps if you prefer)
Stir together the chicken, mayo, yogurt and Red Hot; you are shooting for a chicken-saladesque consistency. (You know what you like.)

Spread blue cheese onto the bread. Put the chicken salad on top. Top with spinach and the other slice of bread.

Chicken for chicken salad

I hate rotisserie chickens at my market: they are soggy, too steamy and sort of blah in flavor. Plus they are expensive and you have to pick all that meat off the bones. Plus, no one at my house really likes dark meat.

What I do instead is roast bone-in chicken breasts. One large bone in breast (two breast halves) serves four. (You can use split breasts if that's all you can find - you want bone-in, no exceptions). Season the breast (skin on or off, depends on what you find at your market) with salt and pepper and roast at 400 degrees for about 40 minutes. Let cool and then pick over for salad. This yields a lot more meat than you'd get off a rotisserie chicken, and those big hunks of meat are much faster to manage.

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