Buffalo Chicken Sandwich

Buff Chick. That is what I am trying to be with my upcoming nuptials. That is also what I ate tonight. And it was awesome.

You know it has potential when you get it from Men’s Health. Yah, that’s right. I read Men’s Health. And why shouldn’t I? The only parts I skip involve the prostate. We are all human. Plus, I have a man, and I want him to be healthy. If anything I’m going above and beyond. But anyway, back to the chicken…


Like I said, this is from Men’s Health (June 2011 – pg 68) with a few tweaks (when don’t I tweak?). No, not tweet. Tweak, like make tiny alterations. Below is a recipe for 2


-less than 1/4 cup of crumbled blue cheese

-1/4 cup of Greek yogurt

-juice of about 1/2 a lemon

-salt and pepper

-2 boneless skinless chicken breasts/cutlets (what is the difference??)

-1/4 tbsp chili powder… or more…

-1/2 red onion sliced

-1 Tbsp of melted butter

-1 tbsp hot sauce …or more…

-2 romaine lettuce leaves

-2 buns (whole wheat, sesame seed, big and thick recommended, anything will work though)

Step 1 – preheat a nonstick pan (or if you are fancy and have an outdoor grill…). While it’s heating up, mix together the blue cheese, yogurt, and lemon juice with a little salt and pepper in a bowl and set aside

Step 2 – Season the chicken breasts with salt, pepper and chili powder. Cook the chicken in the pan/grill for 5-6 minutes on one side before flipping it.

Step 3 – Slice the onion and add it to the edge of your pan (out of the way). Flip the chicken and cook it about 5 more minutes on the other side. I usually go a little longer because I fear undercooked meat like I fear horseback riding and large cafeteria crowds.

Step 4 – While the chicken is finishing, combine the butter and hot sauce. Toast your buns! When the chicken is done, brush this hot sauce mixture all over it… hello buffalo! On the bottom of a toasted bun place a romaine leaf, then the chicken, and then spoon on some of the cheese mixture. Top with onions. Eat it.

One Comment Add yours

  1. mama says:

    That is now on my ” to make” list.

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