Lighter Buffalo Chicken Sandwiches


Bleu cheese crumbles were on sale at the grocery store one week and I couldn't help but add the container to the cart, even though I had no idea what I was going to use it for. Once I got home, I started flipping through Eat More of What You Love and knew these chicken sandwiches would be the perfect vehicle to cover with bleu cheese. 

Lighter Buffalo Chicken Sandwich
Adapted from: Eat More of What You Love, p. 128
Servings: 6

1/2 cup celery, minced
1/2 cup carrot, minced
3 tbsp. light mayonnaise
3 tbsp. non-fat plain yogurt
2 tbsp. hot sauce
2 tbsp. bleu cheese crumbles
1/4 tsp. onion powder
1/2 tsp. garlic powder
6 thin-cut chicken breasts
1 cup mixed greens 
6 whole wheat hoagie rolls

1. Combine celery, carrot, mayonnaise, yogurt, hot sauce, bleu cheese, onion powder and garlic powder together in a small bowl. Refrigerate until ready to use. 
2. Spray a skillet or grill pan with non-stick cooking spray and heat over medium. Cook chicken for 4-5 minutes or until cooked through. 
3. Spread 2 tbsp. of the mayonnaise mixture onto the hoagie rolls. Top with mixed greens and the chicken breast. 

I adapted the recipe a bit because I didn't think Tom would like it at all, but I was surprised when he asked for more of the mayonnaise mixture on his sandwich. 

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