Over-Stuffed Buffalo Chicken Salad Heroes Recipe: Perfect For a Picnic (Or Any Time Of Year)!

Name: Over-Stuffed Buffalo Chicken Salad Heroes Recipe: Perfect For a Picnic (Or Any Time Of Year)!
Yield: 6 serving
Ingredients: 2 lbs. boneless, skinless chicken breast halves; 5 ribs celery, sliced; 1/2 cup chopped celery leaves; 3/4 cup light mayonnaise; 1/2 cup low-fat plain Greek yogurt; 2 Tbs. Tabasco sauce; 2 Tbs. apple cider vinegar; 1/2 tsp. salt; 6 long soft hoagie rolls; 12 romaine lettuce leaves; 1 medium red onion, sliced; 6 Tbs. crumbled blue cheese; Freshly ground pepper

A dash of Tabasco in the filling gives these sandwiches a smoky kick

By Charles Grayauskie

Reviewed by Julie Miltenberger

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Food and Photo

Up in my neck of the woods this winter has been bitterly cold! So much so, that I’ve been longing for a reminder of the lazy days of summer (trust me, they’ll be here before we know it). That’s what inspired this Buffalo Chicken Salad Heroes recipe. It’s a mash-up of a popular bar finger food and a classic sandwich — perfect for make-and-take. But so yummy, you’ll want to make this delightful bite any time of year!

You can poach the chicken the night before, cover and refrigerate. That way when it’s time to assemble, you’re ready to roll (food pun intended). We lightened up the filling by swapping in low-fat yogurt for some of the mayonnaise. To prevent the bread from getting soggy, line the buns with lettuce leaves before piling on the filling. Tip: For a picnic, wrap each hero in foil then pop ’em in a resealable bag for easy transport. Tune into our video then let us know what you think.

Yields

6 serving

Ingredients

2 lbs. boneless, skinless chicken breast halves
5 ribs celery, sliced
1/2 cup chopped celery leaves
3/4 cup light mayonnaise
1/2 cup low-fat plain Greek yogurt
2 Tbs. Tabasco sauce
2 Tbs. apple cider vinegar
1/2 tsp. salt
6 long soft hoagie rolls
12 romaine lettuce leaves
1 medium red onion, sliced
6 Tbs. crumbled blue cheese
Freshly ground pepper

Instructions

In large deep skillet, combine chicken with enough cold water to cover by 2”; over high heat, bring to a boil. Reduce heat to medium-low; cover. Gently simmer chicken, turning once, until no longer pink in centers, 7–9 min. per side.

Transfer chicken to cutting board; let cool completely. Cut into 1/2” pieces. In bowl, combine chicken, celery, celery leaves, mayo, yogurt, Tabasco, vinegar and salt. Dividing evenly, line rolls with lettuce. Fill with chicken salad, onion and blue cheese. Sprinkle with pepper.

We lightened up a classic sandwich filling by swapping in low-fat yogurt for some of the mayonnaise

Nutrition

Calories: 510 kcal
Fat: 20 gram
Saturated Fat: 5 gram
Protein: 38 gram
Carbohydrate: 41 gram
Fiber: 1 gram
Cholesterol: 130 mg
Sugar: 5 gram
Sodium: 930 mg

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