Grilled Buffalo Chicken Salad Sandwiches Or Pitas Recipe Foodcom

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BUFFALO CHICKEN SALAD SANDWICH



Buffalo Chicken Salad Sandwich image

This is a chicken salad that will spice up your next sandwich or salad! It is from the Chile Head digest, and it is rockin good! Easy to make too!

Provided by TJW2725

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

3 chicken breasts
1/4 cup durkees red hot sauce or 1/4 cup Tabasco sauce
1/2 cup olive oil
1 lemon, juice of
salt
pepper
1/2 cup bleu cheese salad dressing
1 cup chopped celery

Steps:

  • Mix the Durkees, olive oil, lemon juice, and salt and pepper together.
  • Marinate the chicken breasts in this overnight, covered and refrigerated.
  • Remove chicken, discard marinade and bake in oven at 350° until juices run clear and no longer pink.
  • Allow to cool.
  • Slice into tiny pieces, and mix with the celery and blue cheese dressing.

Nutrition Facts : Calories 392.1, Fat 35.5, SaturatedFat 6.5, Cholesterol 49.9, Sodium 531.4, Carbohydrate 2.9, Fiber 0.3, Sugar 1.4, Protein 16.3

LAMB PITA SANDWICHES



Lamb Pita Sandwiches image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 20

1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
Kosher salt
2 to 2 1/2 pounds lamb stew meat, cut into 1- to 2-inch pieces, excess fat removed and discarded
Vegetable oil
1/2 cup red wine, such as Pinot Noir
One 14.5-ounce can diced tomatoes
2 vine tomatoes, seeds removed and chopped
Half a English cucumber, quartered and sliced
Half a white onion, sliced
1/4 cup chopped parsley
2 tablespoons chopped dill
1 tablespoon lemon juice (from 1 lemon)
4 to 6 pita pockets
One 10-ounce container hummus
1 head romaine lettuce, torn in half or in thirds
Kosher salt and freshly ground black pepper

Steps:

  • Add the coriander, cumin, smoked paprika, cayenne pepper, cinnamon and 1 teaspoon of salt to a small mixing bowl. Whisk to combine. Add the spice mixture to the lamb stew meat and use tongs to coat the meat in the spices. Set aside.
  • Heat an electric pressure cooker to the sauté setting and add 1 tablespoon of vegetable oil to the pot. Once the oil is shimmering, add the stew meat in batches, being sure not to overcrowd the pot. Brown the meat on all sides, about 4 minutes, then remove to a plate. Add an additional tablespoon of oil, if needed, before adding another batch of meat. Once all the meat has been browned and removed from the pot, add the red wine to deglaze, stirring and scraping the bottom to release any brown bits stuck to the base of the pot. Once the alcohol smell has burned off, 1 to 2 minutes, add the canned diced tomatoes and the browned meat. Stir to combine.
  • Place the lid on the pressure cooker and seal. Set to high pressure according to the manufacturer's instructions. Once at high pressure cook for 15 minutes then allow the pressure cooker to naturally release for 10 minutes before manually venting the rest.
  • While the lamb cooks, add the fresh chopped tomatoes, cucumber, onion, parsley, dill, lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper to a medium bowl. Toss to combine and set aside until ready to assemble.
  • To assemble, slice each pita in half and open to create a pocket. Slather each side of the pocket with hummus, then add in a few pieces of romaine lettuce, covering the hummus. Next add a few spoonfuls of the cucumber-onion mixture and top with a few pieces of cooked lamb. Continue the process with the remaining ingredients.

BUFFALO CHICKEN SANDWICHES



Buffalo Chicken Sandwiches image

Forget about the fast food fried chicken sandwich wars! We think our buffalo chicken sandwich beats them all. We fill it with fresh chicken, spicy buffalo sauce, a rich brioche bun and cool blue cheese dressing.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 large chicken cutlets (about 1 1/4 pounds total)
1 cup buttermilk
1/2 cup ranch dressing
1 1/2 ounces blue cheese, crumbled (about 1/3 cup)
1 cup self-rising flour
Kosher salt and freshly ground pepper
1 cup Buffalo-style hot sauce
Vegetable oil, for frying
4 brioche buns, split
2 cups shredded coleslaw mix
1/2 English cucumber, thinly sliced
Potato chips, for serving

Steps:

  • Place the chicken in a shallow bowl. Cover with the buttermilk, turning to coat. Combine the ranch dressing and blue cheese in a small bowl and refrigerate. On a large plate, stir together the flour and 1/2 teaspoon each salt and pepper. Pour the Buffalo sauce into a shallow bowl. Line a large plate with a few layers of paper towels.
  • Add enough vegetable oil to a large skillet to come halfway up the sides. Heat over medium-high heat until a deep-fry thermometer registers 350˚ F. Working in batches, remove the chicken from the buttermilk, letting the excess drip off, then coat in the flour mixture and shake off any excess. Carefully add the chicken to the hot oil and fry until dark golden brown and cooked through, 4 to 5 minutes per side. Transfer the chicken to the paper towel-lined plate to drain.
  • As soon as the chicken is cool enough to handle, dip in the Buffalo sauce, coating it entirely. Place each chicken cutlet on a bun bottom and top with coleslaw and cucumber. Spread the bun tops with the blue cheese mixture and close the sandwiches. Serve with potato chips.

Nutrition Facts : Calories 790, Fat 51 grams, SaturatedFat 11 grams, Cholesterol 145 milligrams, Sodium 1902 milligrams, Carbohydrate 46 grams, Fiber 3 grams, Protein 39 grams, Sugar 6 grams

GRILLED BUFFALO CHICKEN PIZZA



Grilled Buffalo Chicken Pizza image

With spicy grilled chicken and cool, creamy dressing, this crispy flatbread pizza has all the flavors of a delicious Buffalo chicken sandwich. Juicy tomatoes and crisp lettuce give this dish a refreshing bite. I've been making this pizza for years and have yet to meet someone who doesn't love it. Garnish with pickled jalapenos, banana pepper rings, black olives, and blue cheese crumbles.

Provided by GraysonsMom

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 12h30m

Yield 2

Number Of Ingredients 11

1 large skinless, boneless chicken breast half
2 pinches Montreal steak seasoning, or to taste
⅓ cup hot pepper sauce (such as Frank's RedHot®)
2 tablespoons hot pepper sauce (such as Frank's RedHot®)
2 pieces tandoori naan bread
1 teaspoon olive oil, or as needed
½ cup blue cheese dressing (such as Marie's®), or to taste
2 tablespoons diced red onion
8 ounces shredded Cheddar cheese, or to taste
½ cup shredded iceberg lettuce
1 roma (plum) tomato, seeded and chopped

Steps:

  • Season chicken breast with Montreal steak seasoning. Place chicken in a resealable plastic bag and pour 1/3 cup hot pepper sauce into the bag. Seal bag and rub hot sauce into chicken. Transfer bag to the refrigerator and marinate for 12 hours or overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken from the bag and discard marinade. Cook the chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board to rest for 5 to 10 minutes.
  • Dice cooled chicken into bite-size pieces. Toss chicken and remaining 2 tablespoons hot sauce together in a bowl.
  • Brush each naan with olive oil; cook on the grill until golden and toasted on one side, 3 to 5 minutes. Reduce heat to medium-low and transfer naan pieces, toasted-side up, to a baking sheet. Spread blue cheese dressing on the toasted side of each naan. Top each with diced chicken and red onion. Sprinkle Cheddar cheese over the top.
  • Return naan to grill and cook until cheese is melted and bottom is toasted and golden, 5 to 10 minutes more. Remove from grill, slice into pieces and top with lettuce and tomato.

Nutrition Facts : Calories 1170.4 calories, Carbohydrate 53.7 g, Cholesterol 204.1 mg, Fat 78 g, Fiber 8.9 g, Protein 65.5 g, SaturatedFat 31.1 g, Sodium 3328.3 mg, Sugar 6.4 g

GRILLED CHICKEN PITA SANDWICHES



Grilled Chicken Pita Sandwiches image

Stuff pita with chicken breast strips for Grilled Chicken Pita Sandwiches! These tasty Grilled Chicken Pita Sandwiches can be made in just 10 minutes.

Provided by My Food and Family

Categories     Recipes

Time 10m

Yield Makes 4 servings, 1 filled pita half each.

Number Of Ingredients 7

2 pita breads, cut in half
4 lettuce leaves
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
4 tomato slices
4 red onion slices
8 cucumber slices
1/4 cup KRAFT Classic Ranch Dressing

Steps:

  • Fill pita halves evenly with lettuce, chicken breast strips, tomatoes, onions and cucumbers.
  • Top each with 1 Tbsp. of the dressing.

Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 13 g

BUFFALO CHICKEN SALAD SANDWICHES RECIPE



Buffalo Chicken Salad Sandwiches Recipe image

Mix up your sandwich game by adding buffalo sauce to this delicious chicken salad recipe!

Provided by Camille Beckstrand

Categories     Main Course

Time 15m

Number Of Ingredients 9

2 cups chicken, cooked and shredded ((rotisserie chicken works great))
½ cup ranch dressing
¼ cup hot buffalo wing sauce ((I like Frank's RedHot sauce))
4 ounces cream cheese (softened)
2 celery stalks (finely diced)
¼ cup onion (finely diced)
¼ teaspoon garlic powder
salt and pepper (to taste)
6 hamburger buns

Steps:

  • In a large bowl, mix together chicken, ranch dressing, buffalo sauce, cream cheese, celery, onion and garlic powder. Add salt and pepper as needed.
  • Serve on buns and top with your favorite sandwich fixings (such as tomatoes, cheese, lettuce, pickles, etc).
  • Store leftovers (if you have any!) in a covered container in the fridge.

Nutrition Facts : Calories 362 kcal, Carbohydrate 24 g, Protein 17 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 62 mg, Sodium 837 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

GRILLED BUFFALO CHICKEN SLIDERS



Grilled Buffalo Chicken Sliders image

Mini buffalo chicken sandwiches will be a welcome addition to your next cook-out.

Provided by Anonymous

Categories     Trusted Brands: Recipes and Tips     Saute Express® Saute Starter

Time 55m

Yield 8

Number Of Ingredients 6

4 (4 ounce) boneless, skinless chicken breasts
½ cup buffalo wing sauce, or more as needed
4 slices LAND O LAKES® Deli American, cut into quarters
8 slider buns, sliced
8 tablespoons blue cheese salad dressing
1 rib celery, cut into 2-inch thin sticks

Steps:

  • Cut each chicken breast in half; place into large resealable plastic food bag. Flatten each to about 1/2-inch thickness with meat mallet.
  • Pour desired amount of buffalo wing sauce into bag; seal bag. Gently shake to coat chicken; refrigerate at least 30 minutes.
  • Heat gas grill on medium or charcoal grill until coals are ash white.
  • Remove chicken from hot sauce; discard sauce.
  • Place chicken onto grill. Grill, turning once, 10-12 minutes or until internal temperature reaches at least 165 degrees F and chicken is no longer pink in center. Brush with additional buffalo wing sauce while cooking, if desired. Top each chicken piece with 2 quarters cheese during last minute of cooking.
  • Place buns, cut-side down, onto grill. Cook 1-2 minutes or until toasted.
  • Spread dressing onto cut-sides of toasted buns. Place celery sticks and chicken onto bottom half of buns; cover with top half of buns.

Nutrition Facts : Calories 277.3 calories, Carbohydrate 162.2 g, Cholesterol 44.3 mg, Fat 14.7 g, Fiber 0.1 g, Protein 17 g, SaturatedFat 4.2 g, Sodium 759.4 mg, Sugar 0.9 g

GRILLED CHICKPEA SALAD SANDWICH



Grilled Chickpea Salad Sandwich image

When my mother comes to visit, she enjoys a good old-fashioned chicken salad sandwich. As a vegetarian, I make chickpea salad sandwiches all the time and finally had the guts to make one for her. After some hesitation, she tasted it and was instantly hooked! -Dannika Stevenson, Akron, Ohio

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 can (16 ounces) chickpeas or garbanzo beans, rinsed and drained
1 celery rib, finely chopped
2 sweet pickles, finely chopped
2 tablespoons dried cranberries
2 tablespoons finely chopped red onion
2 tablespoons reduced-fat mayonnaise
2 teaspoons sweet pickle juice
1/2 teaspoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
4 slices provolone cheese
8 slices multigrain bread

Steps:

  • In a small bowl, mix the first 10 ingredients. Place cheese slices on 4 bread slices; top with chickpea mixture and remaining bread. Preheat panini maker or indoor electric grill. Cook sandwiches, covered, until bread is browned and cheese is melted, 3-5 minutes.

Nutrition Facts : Calories 370 calories, Fat 13g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 753mg sodium, Carbohydrate 49g carbohydrate (13g sugars, Fiber 9g fiber), Protein 17g protein.

GRILLED BUFFALO CHICKEN SALAD SANDWICHES OR PITAS



Grilled Buffalo Chicken Salad Sandwiches or Pitas image

Make and share this Grilled Buffalo Chicken Salad Sandwiches or Pitas recipe from Food.com.

Provided by Marg CaymanDesigns

Categories     Lunch/Snacks

Time 5m

Yield 2 serving(s)

Number Of Ingredients 6

6 -8 ounces grilled chicken breasts, diced
2 tablespoons mayonnaise (light is fine)
2 teaspoons buffalo hot sauce (as mild or as hot as you like) or 2 teaspoons barbecue sauce (as mild or as hot as you like)
1 -2 tablespoon blue cheese (reduced fat fine) (optional)
2 -4 lettuce leaves
2 pita pockets or 2 sandwich buns

Steps:

  • Combine the chicken, mayonnaise, BBQ sauce; mixing well. Add blue cheese crumbles and stir gently.
  • Place mixture in pita pockets or on sandwich buns and top with lettuce.

Nutrition Facts : Calories 309.5, Fat 3.8, SaturatedFat 1, Cholesterol 72.3, Sodium 515.5, Carbohydrate 34.2, Fiber 1.6, Sugar 1, Protein 32.2

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