Buffalo Chicken Sandwich with Bacon

Directions

Stovetop Directions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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

1. 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.

2. 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.

3. 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.

4. 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.

5. 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!