Grilled Buffalo Chicken Sandwiches

April 7, 2015

During our journey with GTLF we have encountered many different kinds of dishes that provide new or renewed experiences with many different flavors. Sometimes we are overwhelmed with the flavors because they are so different, and sometimes they're flavors we're familiar with but are not used to in the amounts presented in a particular dish. This is what happened to us in this dish. I love Blue cheese, but this dish really pronounces the flavor in a way that we weren't used to and this affected our rating of this dish. However, we hesitate to say we didn't like the dish especially because the seasoned chicken was spectacular and the coolness of the cream sauce was incredible... so save for the cheese, this dish was amazing.  Next time I make this dish, I will probably cut down on the amount of cheese for this dish.

Grilled Buffalo Chicken Sandwiches

GTLF: Grilling p. 21

Serves 4, working time 20 min., total time 30 min.

Cream Sauce

1/3 C plain nonfat yogurt

2 tablespoons reduced fat sour cream

2 tablespoons reduced fat mayonnaise

1 oz. blue cheese, crumbled

1/2 tsp Worcestershire sauce

1/3 C jarred roasted red peppers, drained and diced

1 rib celery, diced

1 carrot, diced

1 scallion, thinly sliced

Chicken Rub and Marinade

2 tsp paprika

1 tsp dried thyme

1/4 tsp salt

1/4 tsp black pepper

1/8 tsp cayenne pepper

1 pound skinless and boneless chicken breast

2 tablespoons fresh lime juice

Sandwich

Four 6 in. pita breads

2 C shredded romaine lettuce

Nutritional Information: 7 g fat, 384 calories, 2.6 g sat. fat, 43 g carbohydrate, 36 g protein, 74 mg cholesterol, 757 mg sodium.

Cream Sauce:

1. In a medium bowl, combine the yogurt, sour cream, mayonnaise, and blue cheese. Stir in the Worcestershire sauce, red peppers, celery, carrots, and scallion. Cover and refrigerate until serving time.

Rub:

2. In a small bowl, combine the paprika, thyme, salt, black pepper, and cayenne. Rub the mixture onto the chicken breasts, sprinkle the lime juice over, and set aside to marinate while the grill preheats.

3. Preheat the grill to a medium heat. Spray the rack, off the grill, with nonstick cooking spray. Grill the chicken, covered, turning once, for 8 minutes or until cooked through. Slice the pita breads open along one edge. Place the pitas on the grill for 1 min. to lightly toast them.

Sandwich:

4. Cut the chicken into thin diagonal slices. Dividing evenly, spoon half of the vegetable mixture into the pitas, top with the chicken and the lettuce, and spoon the remaining vegetable mixture on top. Place the sandwiches on 4 plates and serve.

Tips:

1. GTLF suggests that you can marinade the chicken for up to 12 hours in the refrigerator.

2. Pita Bread is delicate, cut with care.

3. The chicken marinade and rub is excellent, I can imagine doing this part often and skipping the rest.

4. Blue cheese was very strong, if you'd like, use less. I don't think it'll change the taste much.