June18, 2019
THE HEALTHY FOOD MINUTE
Grilled Buffalo Chicken Sandwich
Ingredients: Yield: 5 sandwiches
- 1/4 cup Hot pepper sauce
- 1 Tbs. Olive oil
- 1 Tbs. Apple cider vinegar
- 2 tsps. Worcestershire sauce
- 1 tsp. Chili powder
- 1 tsp. Garlic powder
- 1 tsp. Paprika
- 1/4 tsp. Salt
- 1/4 tsp. Pepper
- 5 pcs. chicken Breasts, 4 oz. each, boneless, skinless
Dressing:
- 1/2 cup Low fat ranch salad dressing
- 1 Celery stalk, minced fine
- 2 Tbs. Fresh parsley, chopped fine
- 5 Whole grain ciabatta rolls
- Lettuce, sliced tomatoes, sliced red onions for garnish
Method:
In a shallow bowl, combine the hot pepper sauce, olive oil, apple cider vinegar, Worcestershire sauce, chili powder, garlic powder, paprika, salt and pepper. Divide sauce in half and reserve half for the finished sandwich. Marinate chicken breasts overnight in the other half of the sauce. Remove chicken breasts from marinade (discarding marinade) and sear over medium-high heat for 4 to 5 minutes per side, or until chicken is no longer pink in the center and reaches a temperature of 165 degrees for 15 seconds.
In a small bowl, stir together the ranch dressing, celery and fresh parsley.
To assemble, place a chicken breast on the bottom half of a ciabatta roll. Brush with reserved pepper glaze and spoon approximately 2 tablespoons of the ranch sauce on top and garnish with lettuce, sliced tomatoes and red onion if desired.
