Buffalo Chicken Sandwich with Bacon
August 02, 2022
The classic chicken bacon sandwich just got hotter! Spice up your lunches with our creamy, No Dairy Buffalo Sauce.
Use our stove top directions or if you're short on time and hands, use our Instant Pot directions for the chicken. Either way you've got delicious, juicy pulled chicken for your buffalo chicken sandwich.
If you're not eating pork, swap out the traditional bacon with turkey bacon.
Buffalo Chicken Sandwich with Bacon
Rated 4.6 stars by 5 users
Category
Lunch, Dinner
Servings
6
Prep Time
10
Cook Time
25 minutes
Calories
299

Ingredients
2 pounds boneless chicken breasts
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
1 cup water (or chicken broth)
-
1 tablespoon Primal Kitchen Avocado Oil (optional)
-
1/3 cup Primal Kitchen Mayo
-
3 tablespoons Primal Kitchen Buffalo Sauce (or more, if you’d like)
4 scallions, thinly sliced
¼ teaspoon black pepper
⅛ teaspoon smoked paprika
Salt to taste
Crispy Bacon
Sliced avocado
Sliced tomato
Lettuce leaves
Your favorite Gluten-Free Buns or Bread
Toppings
Directions
Stovetop Directions
Toss the chicken breasts in the spice mixture. Heat a tablespoon of olive or avocado oil in a pot over medium heat. Once hot, add the chicken breasts and sear for 3 minutes on each side.
Place about 1 cup of water or broth in the pot and bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes, or until the chicken is cooked through and tender enough to shred.
Remove the chicken from the pot and shred it. Add a small amount of cooking liquid to the chicken so it is moist. Let the chicken cool and place in the fridge until cold.
In a bowl, combine the mayo, buffalo sauce, scallions, pepper, and paprika. Fold the mayo mixture into the cooled shredded chicken. Season with salt to taste.
Toast your bread or bun and place a scoop of the chicken mixture on top. Arrange the bacon, avocado, tomato, and lettuce on top. Top with Primal Kitchen Buffalo Sauce dressing if desired. Enjoy with your favorite side dish!
InstantPot Directions
In a small bowl, combine the parsley, garlic, onion, salt, and pepper. Toss the chicken breasts in the spice blend and lay them in a single layer in your Instant Pot.
Place the water on top. Cover the instant pot with the lid and set the timer to 10 minutes on high pressure. When finished, let the pressure naturally release for 15 minutes.
Take the chicken out of the liquid and shred it. Add about ¼-⅓ cup of the liquid to the shredded chicken just until the chicken is moist. Let the chicken cool and place in the fridge until cold.
In a bowl, combine the mayo, buffalo sauce, scallions, pepper, and paprika. Fold the mayo mixture into the cooled shredded chicken. Season with salt to taste.
Toast your bread or bun and place a scoop of the chicken mixture on top. Arrange the bacon, avocado, tomato, and lettuce on top. Top with Primal Kitchen Buffalo Sauce dressing if desired. Enjoy with your favorite side dish!
Recipe Note
To lower the carbs per serving, serve in a lettuce or collard green wrap.
If you prefer a spicier sandwich, use ¼ cup Mayo and ¼-⅓ cup of Buffalo Sauce or swap for Primal Kitchen Jalapeño Buffalo Sauce.
Nutrition
Nutrition
- Serving Size
- 1 sandwich (1/6 of chicken mixture)
- per serving
- Calories
- 299
- Carbs
- 1.9 grams
- Protein
- 35.2 grams
- Fat
- 16.5 grams
- Sugar
- .4 grams
- Sodium
- 681.5 milligrams
- Saturated Fat
- 2.3 grams
- Trans Fat
- 0 grams
- Fiber
- .3 grams
- Cholesterol
- 120 milligrams

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