Best Grilled Buffalo Chicken Salad Sandwiches Or Pitas Recipe Foodcom Recipes

GRILLED BUFFALO CHICKEN SALAD

Steps:

• Preheat barbecue to medium. Peel long ribbons from carrot into a large bowl, turning as you go. Add lettuce leaves and celery. Whisk milk with mayo, dill, vinegar, and garlic in a small bowl. Stir hot sauce with butter and honey in a large bowl. Set both aside.
• Oil grill, then barbecue chicken, covered, until springy when pressed, six to eight minutes per side. Transfer to a cutting board and slice into 1/2 - inch thick strips. Add to hot-sauce mixture and turn to coat. Drizzle dressing over salad and toss until coated. Top with chicken and cheese.
• I didn't happen to have romaine, so I used iceberg. Also, no blue cheese, so feta was substituted. We like things hot, so I didn't put the butter or honey in the hot sauce. I used Frank's Red Hot, right out of the bottle.

BUFFALO CHICKEN SANDWICHES

Steps:

• In a medium saucepan, melt the butter over medium-low to low heat. Add the garlic and cook for 30 seconds. Add the hot sauce, barbecue sauce, and chili powder and stir to combine.
• Add the chicken and cook the mixture uncovered over medium-low heat for five minutes, or until heated through.
• Spoon chicken onto bun bottoms; top with lettuce and blue cheese dressing. Top with bun tops.

GREEK GRILLED CHICKEN PITAS

Steps:

• Marinate chicken in vinaigrette, covered, in refrigerator for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving., Drain and discard marinade. If grilling the chicken, lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 170°, 4-7 minutes on each side., Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.

MEXICAN CHICKEN SALAD SANDWICH/PITA

Steps:

• Run your knife through the chicken breast to break up the larger chunks. Place this mixture in a large bowl.
• Add cheese, onion, corn (thawed, but not heated), tomato, salsa and jalapeño.
• Drizzle avocado with juice of 1/2 lime, then add avocado to the bowl.
• Add 1/2 tsp salt, 1/2 tsp pepper and 2 tsp taco seasoning to the bowl, then toss to mix well.
• Assemble your meal by warming a piece of flat bread, then adding a layer of lettuce shreds before topping with 1/4 mixture. Fold and enjoy taco-style.
• **These are pretty large, filling serving sizes. If I was serving this with other dishes, I would probably estimate this would serving 5 or 6, depending on how hungry you are.

BUFFALO CHICKEN SALAD

Steps:

• Salt and pepper your chicken breasts. Boil with 2 tablespoons garlic for 25-30 minutes. Drain and allow to cool. Once cool, pull chicken off the bones and into bite-size pieces.
• Mix softened cream cheese, ranch dressing, and hot sauce with hand mixer -- this breaks the cream cheese up the best, if you mix without a mixer it will be chunky.
• Fold chicken and celery into cream cheese mixture and enjoy!