Buffalo Chicken Salad Sandwich with Bacon
Rated 4.5 stars by 12 users
Category
Lunch, Dinner
Servings
6
Prep Time
10
Cook Time
25 minutes
Calories
299
Creamy Mayo with Avocado Oil and feisty Buffalo Sauce make this chicken salad sandwich the perfect weekday lunch option. Cook it in a pan, or follow our easy Instant Pot directions for a speedier sammy.
Author:
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)
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1 Tablespoon Primal Kitchen Avocado Oil
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⅓ cup Primal Kitchen Mayo
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3 Tablespoons Primal Kitchen Original Buffalo Sauce
4 scallions, thinly sliced
¼ teaspoon black pepper
⅛ teaspoon smoked paprika
Salt to taste
Bacon
Sliced avocado
Sliced tomato
Lettuce leaves
Gluten-free buns or bread
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Toppings
Alternate ingredients:
Directions
In a small bowl, combine the parsley, garlic, onion, salt, and pepper. Toss the chicken breasts in the spice mixture. Heat a tablespoon of avocado oil in a pot over medium heat. Once hot, add the chicken breasts and sear for 3 minutes on each side.
Place 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 and enjoy!
Recipe Note
Instant Pot Directions:
- Toss the chicken breasts in the spice blend and lay them in a single layer in your Instant Pot.
- Add the water. 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.
- Mix as directed above and enjoy!
Nutrition information calculated using Cronometer.
Nutrition
- Serving Size
- 1 sandwich (1/6 of chicken mixture)
- Calories per serving
- 299
- Carbs
- 1.9 grams
- Protein
- 35.2 grams
- Fat
- 16.5 grams
Chicken is a staple of almost every meat eater's diet, whether you're keto, Paleo/Primal, or just trying to make healthier choices. When you're dragging your fork across yet another plate of boring, bland grilled chicken for the umpteenth time, you know you're ready for a change.
Spice up your lunches with this delectable Buffalo Chicken Salad Sandwich! Made with real mayonnaise and our creamy, No Dairy Buffalo Sauce mixed with pulled white meat chicken, it's the perfect solution to the "same old chicken" dilemma. Topped with crispy bacon (or turkey bacon), lettuce, avocado and tomato on a wheat-free bun, it's a mouthwatering dish you'll want to make again and again. Whip up a few extra servings and you're set for a week's worth of meal prep!
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