Zoysia Chicken Salad Sandwich

 

How to Make Ree’s Buffalo Chicken Salad | Food Network

Video taken from the channel: Food Network


 

Buffalo Chicken Salad Recipe Laura Vitale Laura in the Kitchen Episode 423

Video taken from the channel: Laura in the Kitchen


 

Buffalo Chicken Wing Sandwich Buffalo Chicken Recipe

Video taken from the channel: TheWolfePit


 

The Best Chicken Salad Sandwich Recipe Classic & Buffalo Wing Chicken Salad

Video taken from the channel: Tess Cooks 4u


 

The Best Chicken Salad Sandwich I’ve EVER Made | SAM THE COOKING GUY 4K

Video taken from the channel: SAM THE COOKING GUY


 

How to Make Buffalo Chicken Salad Sandwiches | Dinner | Six Sisters Stuff

Video taken from the channel: Six Sisters’ Stuff


 

Healthy Buffalo Chicken Salad

Video taken from the channel: Brandon Campbell Diamond


In a large bowl, mix together chicken, ranch dressing, buffalo sauce, cream cheese, celery, onion and garlic powder. Add salt and pepper as needed. Serve on buns and top with your favorite sandwich fixings (such as tomatoes, cheese, lettuce, pickles, etc).

Store leftovers (if you have any!) in a covered container in the fridge. Instructions. Add the chicken, mayonnaise, buffalo sauce, carrots, celery, and ranch seasoning to a medium bowl and stir well to combine.

Spoon chicken salad evenly between the bread to make 4 sandwiches. Drizzle the sandwiches with ranch or. DIRECTIONS Mix the Durkees, olive oil, lemon juice, and salt and pepper together. Marinate the chicken breasts in this overnight, covered and refrigerated. Remove chicken, discard marinade and bake in oven at 350° until juices run clear and no longer pink.

How to Make Buffalo Chicken Salad If you’re baking the chicken breasts, place the breasts in a glass dish, sprinkle with salt and pepper, and bake on 400 degrees for about an hour, or until the juices run clear. Remove from oven and let cool before chopping. Instructions. In a small bowl, mash down the chicken a bit and cut so it is in smaller pieces (some what similar to canned chicken or tuna) Add in the mayo, buffalo sauce, dijon and sea salt and pepper and mash all together.

Heat a large skillet with the oil or butter and make sure it is evenly coated. Buffalo Ranch Chicken Salad Sandwiches are a delicious flavor combination of buffalo chicken and ranch served on a grain-free, low carb sandwich bun. In a large bowl combine mayonaise and buffalo sauce. Mix well then add in the bleu cheese, shredded cheddar cheese, green onion, diced celery and parsley.

Buffalo Chicken Sandwiches have a tender, juicy chicken breast doused in spicy buffalo sauce and topped with lettuce, tomato and a creamy blue cheese ranch sauce. Full of flavor and just messy enough to be fun, these sandwiches are perfect for a backyard picnic dinner with your family. 2 cups cubed, cooked chicken. ½ cup ranch dressing. ¼ cup hot buffalo wing sauce (such as Frank’s® REDHOT Buffalo Wing Sauce), or to taste. 3 stalks.

How To Make Buffalo Chicken Sandwich. We are thrilled to be partnering with Kroger to bring you this amazing buffalo chicken sandwich recipe featuring Heritage Fare Buffalo Chicken Wing Sauce.. August is National Black Business Month and in honor of this, Kroger is highlighting some of the awesome vendors and their products that are Black-owned..

This sauce is spot-on with the right.

List of related literature:

For the dressing, whisk together the buttermilk, sour cream, Feta, garlic, vinegar, oregano, salt, and pepper.

“The Kentucky Fresh Cookbook” by Maggie Green, Cricket Press
from The Kentucky Fresh Cookbook
by Maggie Green, Cricket Press
University Press of Kentucky, 2011

This is an excellent dressing for mixed greens and is especially good on a grilled chicken salad.

“Keto Gatherings” by Kristie Sullivan
from Keto Gatherings
by Kristie Sullivan
Victory Belt Publishing, 2018

Top the guacamole with ¼ cup of the chopped romaine, followed by ¼ cup of the diced chicken, one-quarter of the egg salad mixture, one-quarter of the bacon pieces, and a tablespoon of blue cheese crumbles.

“The Keto Cure: A Low Carb High Fat Dietary Solution to Heal Your Body and Optimize Your Health” by Jimmy Moore, Adam Nally
from The Keto Cure: A Low Carb High Fat Dietary Solution to Heal Your Body and Optimize Your Health
by Jimmy Moore, Adam Nally
Victory Belt Publishing, 2018

In the bowl of a food processor, combine the artichoke hearts, spinach, goat cheese, 1 cup [80 g] of the cheddar, the mayonnaise, lemon juice, 1 tsp salt, 1/4 tsp black pepper, smoked paprika, and red pepper flakes.

“The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy” by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy
by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
Chronicle Books LLC, 2016

To finish this light and refreshing salad we tossed these ingredients with romaine lettuce and a simple cider vinegar and Dijon mustard vinaigrette that complemented the other ingredients but did not compete.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Add mayonnaise mixture, grapes, and almonds to chilled chicken mixture; toss gently.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

I’ve mixed a bit of the extra dressing into some mayonnaise, spread it on bread, added a lettuce leaf for crispness, and used this salad for a marvelous twist on the chicken-salad sandwich.

“Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food” by Evan Goldstein, Joyce Goldstein, Joyce Oudkerk Pool
from Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food
by Evan Goldstein, Joyce Goldstein, Joyce Oudkerk Pool
University of California Press, 2006

Mound the guacamole with ¼ cup of the romaine, followed by ¼ cup of the diced chicken, one-quarter of the egg salad mixture, one-quarter of the cooked bacon, 2 tablespoons of the ranch dressing, and 1 tablespoon of blue cheese crumbles.

“Real Food Keto: Applying Nutritional Therapy to Your Low-Carb, High-Fat Diet” by Jimmy Moore, Christine Moore, Maria Emmerich, Gray Graham
from Real Food Keto: Applying Nutritional Therapy to Your Low-Carb, High-Fat Diet
by Jimmy Moore, Christine Moore, et. al.
Victory Belt Publishing, 2018

Make a simple dressing by whisking the vinegar, lemon juice, and Creole mustard in a small bowl; while whisking, slowly drizzle enough olive oil into the bowl to form an emulsion.

“Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana” by George Graham
from Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana
by George Graham
Harvard Common Press, 2016

Layer 3 cups chopped romaine lettuce with ½ cup chopped avocado; 1 chopped, hard-boiled egg; 2 slices of crumbled bacon; 2 tablespoons blue cheese; ½ chopped tomato; ½ cup chopped cucumber; and 3 chopped chicken strips, all drizzled with 3 tablespoons ranch sauce.

“Little Foodie: Recipes for Babies and Toddlers with Taste” by Michele Olivier, Sara Peternell
from Little Foodie: Recipes for Babies and Toddlers with Taste
by Michele Olivier, Sara Peternell
Arcas Publishing, 2014

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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64 comments

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  • This is such an awesome recipe!! I’ve made it easily over a dozen times with slight mods here and there. Changed to feta cheese, added just a little bit of chopped red onion and toasted sliced almonds. Toasted almonds are the bomb with chicken! Also, the hot sauce used is a great way to modify the flavor profile. Favorite hot sauce used so far is based off the South African Peri Peri pepper. Nandos is go to Peri Peri sauce but I use one local to me called Dichico’s.
    Everyone who’s tried this chicken salad has commented on it being the best they’ve ever had. Greek yogurt in place of the Mayo is clutch!!
    Protein Bomb!!!

  • What’s your opinion on sauces like this 1? My husband is a bit fanatic about healthy food I am too just less so & he swears against using saucessugars, fats & unnecessary calories. You are a health nut too yet you eat it. (& a lot is in this recipe.) So how do you feel about the calories etc from sauces like this?

  • Ah they’ll be feeling that in the AZ heat! I haven’t had to wash mine yet, I’ve always worn socks.

    Glad to hear the food came out well, always worried I’m the only one who likes it haha.

  • Hey St James not only do you have concentration problems. You also have a problem paying attention to detail. Full recipe link with measurements in description.

  • Am I weird that I cut my sandwich down the middle cuz I don’t like the bottom of the bread as much as the top and doing it diagonal, half the sandwich is wasted on bottom bread??

  • what exactly is hot sauce?I’m greek and we don’t get this around here..could I replace it with something else? Like spicy ketchup?

  • Made this last night w/out the carrots. Good sh!t man. Made ur chicken and peppers recipe last week and that was awesome too. Keep em comin!! “Dem gainz right Der maaannn” lol

  • Laura I love all your food recipes!! Can you make a Mexican mole? I would love to see more Spanish spicy food!!! Can’t wait to see what you do next:)

  • Haha, LOVING the Song of Storms background!  I definitely plan on making this recipe.  it looks great.  Thanks for sharing.  Maybe I’ll even play some LoZ while eating my sandwich B-)

  • just made this today for lunch and dinner, real good and real easy to make thanks man….its always nice to get away from chicken breasts and brown rice…btw i just bought some NB minimus shoes, which are bad ass, just curious on how you wash them?? i go hard when i wear them and don’t wear socks, so u could only imagine the rose like smell…much love from AZ

  • Did u know that Hannibal no longer says “Hello Clarice” when he first meets her? (as I clearly remember, in a close-up shot of his face.. it was literally my favorite scene in any movie). Now, he’s “always” said “Good morning”, in a wide-angle shot (and in the big exercise room, not in his cell, as I remember). I even had a conversation with a friend in 2014 about that scene, and he said “u normally never do a close-up shot of an actor’s face like that, since almost no actor can pull it off..” (and Jim Carrey still says “Hello Clarice” when he puts the..chicken skin..on his face in The Cable Guy.. hey, there’s a synchronicity lol).. Thanks Mandela Effect..

  • I just watched it. I gather your take is just not “shock” your body with little or too much sodium at anytime. There seems to be a lot of info claiming to just reduce sodium if you are looking to get that shredded look.

  • Damn Larry, “OOOOooo WWWWEEEE”  this is off the chain. Would love to get a bite of this one. Great video and I bet the flavors were spot on.

  • Made this today. The chicken marinade is delicious and adding hot sauce/butter takes the chicken flavor to another level almost a “double marinade.” Very delicious and will be great for lunch for the week. Thank you Laura I love your recipes and they are always a big hit!

  • I’m love making chicken salad myself I make my own chicken salad my way I add mayo pepper and salt pickles I don’t put a lot of stuff in the chicken salad I like this video that looks good

  • This is a great idea. Couldn’t barbecue but used roasted chicken and got some smokey flavor using smoked paprika. I also flash-blanched the carrot to make it crisp tender before FINELY mincing it and the celery. By mincing them finely, you still get the flavor and crunch of the vegetables without interfering with the rest of the barbecued chicken sandwich experience. I also reduced the amount of butter because I suffer from Cholesterolophobia; even though in reduced quantities, the butter still enhanced the flavor and texture sufficiently. This was a delicious treat and a great way to savor that Buffalo Wing experience when you can’t barbecue. Thanks for the recipe idea!!!:-) P.S. I’m getting ready to make a fresh batch of Kaiser rolls so that we can do it again this weekend.

  • Otis says GIMME!

    Now these are “wings” I can get into! Wings with actual meat on them, that don’t cost more than steak. LOL

    Gotta pick some up and give it a try.

  • The concern with sodium is many people believe it leads to high blood pressure. Doesn’t have anything to do with being shredded (although if you’re consistently going from very high to very low amounts of sodium you might see some bloating).

  • What a funny synchronicity.. for the past week, I’ve been randomly saying “all I want is a woman-suit made of human skin! Is that so much to ask??”.. (and it’s Buffalo “Bill” lol).

  • Celery is good. I like pecans too! But the bacon is gonna be crunchy too. I need to try that!

    I def have a fav spoon. Ironically I think I stole it from somewhere. I wish I had a 2nd one tho!!

  • Looking at this again.. I think you gotta relayer and rebrand this sandwich. Crispy chicken salad club Layers: chicken salad, chicken skin, swiss, bacon, mayo

  • Might I also suggest thin strips of carrot �� on top of the of the chicken �� skin layer. Too much crunch in the sandwich after adding the carrot �� maybe. Too much depth of flavor. Heck No!

  • The other day I made chicken salad sandwiches with leftover fried chicken and it was ridiculous! With bacon it would be even better!

  • Did Sam use the entire chicken? In other words, all of the dark meat too? It wasn’t shown and I’m not too sure if that’s too much dark.

  • Very nice tool and good point about not “choking on a loose bristle from the [grill cleaning] brush”, Wolfie! Guess how I learned about that?:-( Anyway… your chicken looked super after smoking, and the sandwich looked excellent with a great presentation at the end! Definitely would be better on a Kaiser roll (vs a slider) as you have done here, my friend. Your dog is cute, too! Thanks and thumbs up, your buddy Joe:-)

  • I do have a favorite spoon, and that chicken skin isn’t bad at all like wtf people who have problems with that have problems themselves… there’s my Sam the Cooking Guy rant

  • I have a favorite spoon. I used to live in Texas and moved to Ohio in 2012. Texas is ALL about it’s sweet tea, Ohio could care less. So, there are very long tea spoons that people use to stir their sweet tea, and I still have one I got from an old restaurant I used to work at. Hardly ever use it for anything, but it is my favorite!

  • Don’t know how I missed this? You absolutely char some of that Modern Day Dinosaur Fat (yes, Birds are a type of Dinosaur, the only member of the Dino family to escape the Mass Extinction, makes you wonder what a Velociraptor or a T-Rex might have tasted like, who were close relatives to Birds).I like using Jewish rye bread when eating my home-made Chicken salad.Not creepy at all, it looks Glorious.

  • At 1:30 you said the recipe calls for half a cup of yogurt, but by combining a 6oz package of yogurt, and part of another you are adding a cup? Is this on purpose?
    (Great looking meal, will definitely be making this.)

  • As a personality I like you a lot. I feel you’re genuine, and raw and that I appreciate as a viewer. But, Sam… Your videos are just way too long. Is there a reason why you cant stick to 8 minutes or so? And my chicken salad is better than yours, just saying ;0)

  • Hey I was wondering how I would/could bake this as chicken breasts instead? Also how would I do that? Please answer I want to make for dinner

  • Great job. Adding pecans and grapes would have made it over the top. Everyone says toast the bread but I think if you have the right bead it’s fine as is. Don’t need everything crispy and dry. Looks great.

  • I swiped this recipe and used it to make buffalo chicken wraps. Tip; The blue cheese dressing you should on this salad is the Ken’s steakhouse brand:).

  • that looks so good omg! it is 2020, coronavirus happening now. and im thinking of making this for my bf, who loves going out to eat and loves buffalo chicken:3

  • You can just do it in a pan or skillet. The only difference is you won’t have really have those grill markings but it’ll still taste the same.

  • Yes, that is my point. 8oz of yogurt is a cup, you say in the video at 1:30 this recipe calls for half a cup of yogurt, which would be 4oz.

  • holy smok this look soooooooooooooooooooooooooooooooooooooooooooooooooooooooooo good and i am sooooooooooooooooo hungry”!!!!!!!!!!!!!!!

  • Wolfie. It was you that told me to get one of them there scrapers. I now have 2 or 3 of them, and the jury is still out. My Napoleon has the wavy stainless grates, and they are a bitch to keep clean. So my question to you is…should I get married?

  • Normally adore your videos but feeling pretty ill after watching this one…the skin, ugh! Creepy! And why didn’t you butter the bread? Still think you’re great…and I like the spoon.

  • Way better than wings, as I can power munch on that Buffalo goodness with ease and keep my fingers a little cleaner.
    Darn nice sammich Larry!

  • Should have grilled the whole sandwich on either side. Maybe grumble the chicken skin? A little Cholula would have been great too. I’m gunna make this! With the Cholula

  • Great recipe Larry.  When I buy fried chicken from the store, I slice up the breast meat skin on and do the same thing.  No more dry breast meat!

  • You never cease to amaze me Larry. I live in the Buffalo area and never thought to make a sandwich like this. Its going to be on the dinner menu tomorrow. Keep the videos coming.

  • Such good looking chicken when you pulled it off the grill Wolfe. YUM! I love chicken. Nice sandwich also and what an adorable dogie! Is he a Lab? Nice video Wolfe. TFS & Y’all tc:))

  • I’m not a huge fan of buffalo wing sauce, but the bleu cheese was a nice touch. I may do a Tess inspired chicken salad next time I cook a chicken

  • Blue cheese, buffalo chicken, garlic, and chicken bacon! Just ring the dinner bell… I’m there Johnny on the spot. I promise I will clean my entire plate… then come back for seconds, and thirds. No left over “gotta go-s” with me!

  • You can make gains regardless in most cases. However given extended training time, it becomes more useful to try to make the most optimal progress.

  • I never heard of chicken bacon. I looked and found an old video crispy chicken skin. I couldn’t find a video using cooked skin. A chicken bacon video using cooked skin should get good play. I know I would look at a video titled chicken bacon.

  • Gotta love this one Larry. YUM!
    You really captured every aspect of the buffalo wing experience with this creation.
    I need to go find that chicken bacon video.

  • Those look seriously delish Larry! What a great idea to make the carrot and celery blue cheese topping. Otis is probably wondering how he can get himself some of that delicious chicken! Awesome video as always!

  • Larry do you have a drive-thru window? although Otis looks friendly I’m terribly afraid of big dogs…. But that Buffalo Chicken Sammie is on point sir!!!! I also heard you say something about CHICKEN BACON… did I miss that video? Sounds Devine!!! Hit the top of the carrot, celery topping with some TEXAS PETE!!!

  • Looks great Larry.  Funny enough, I made some buffalo chicken yesterday.  But carrots with buffalo wings?  Huh.  That must be a Virginia thing.  You know what would have gone good with that, some of Linda’s bread and butter pickles.

  • Larry, wow, is that clever to incorporate the usual chicken wing sides of celery, carrots and blue cheese into a sandwich spread! Then the Franks Red Hot, butter, cider vinegar, and Worcestershire sauce added to the chicken had all the flavor of eating messy wings by hand but without the mess! Fantastic creation my friend! I love this idea!

  • Hello Laura….This Recipe Looks Absolutely Amazing…..This Is For Sure A Must Try…..I Love Salads, But Ur Twist On Buffalo Salad It Totally Awesome….Just Want To Know What U Think About Using Italian Dressing Or Creamy Italian Dressing, Please Let Me Know Ur Opinion…..Be Blessed And Keep On Cooking!!!!

  • The same reason why they think they need a post workout shake within 30 min of training… bad information passed down frm person to person without looking into the actual information.

  • Hi Laura, do you think it would taste ok to omit the butter from the hot sauce and just toss cooked chicken in with the hot sauce alone????

  • Otis, legit best name for a dog ever. hope Otis has his own version of the recipe. by the way could I use chicken breast and cook it in a stove pan?

  • ah but I also mention a lot of this comes down to taste (on how much you add). So although the standard recipe calls for 1/2 cup (as mentioned), I wanted to add more so it wasn’t so dry.

  • Could I maybe combine this idea with the pulled buffalo chicken? I figure it would make it even cheaper because I don’t have to pay extra for a premade rotisserie chicken.

  • Sam’s 100% correct regarding the celery leaves. The next time you make a salad, chop up and add the celery leaves and you will NOT be disappointed. Actually WAY better than the celery itself.

  • I know this is a mean comment, but I think it is necessary to improve your videos for guys like me who want to just cook. You talk too much. I can’t concentrate on the recipe at all. Not being a jerk. Just honest

  • Hello, Laura vitale, my name is Tyra and I am 13 yrs of age. i luv ur recipes so much that i would lyk 2 kno if we can meet up sumdae n do a video together. I am a young chef in my househould and bc u inspire me soo much i rly would luv 2 meet u. God Bless,
    Tyra xoxo

  • The pioneer woman is amazing woman with alot of recipes and different foods to do with left overs I will love to meet her keep up with all work u do.������❤️