Thursday, July 21, 2016

Buffalo Chicken Melts

This past weekend Kevin and I decided to make Buffalo Chicken Melts.  We had made these before and really liked them so we thought we would share.  This is a healthy and very flavorful recipe from the Skinnytaste Cookbook.  It is a gluten free recipe (yes, even the bread) that the anti-anti gluten people in your life will even enjoy! Just ask Kev, he loves them! We have experimented with both the cheese (sliced pepper jack vs. shredded) and the chicken (the slow cooker version below and rotisserie) and every way has turned out amazing! If pepper jack is too spicy, try a cheddar or Monterey jack cheese. And if you're pressed on time, just use the rotisserie, it will be fast and still healthy and full of flavor! Kevin and I did this on our second time making this and it was excellent.  Enjoy!

Buffalo Chicken Melts

1 1/2 cups (7 ounces) convenient slow-cooker shredded chicken (recipe below) or breast meat from a store bought rotisserie chicken
1/4 cup carrots, finely chopped
1/4 cup celery, finely chopped
1 tablespoon red onion, finely chopped
1 tablespoon gluten free mayonnaise
2 1/2 tablespoons Frank's RedHot sauce
Pinch of cayenne pepper (optional)
4 slices multigrain bread, lightly toasted (I used Udi's whole grain bread)
8 thin slices tomato (we did 4, 1 on each)
4 slices pepper jack cheese

Preheat the broiler. 

In a medium bowl, combine the chicken, carrots, celery, red onion, mayo, hot sauce, and cayenne (if using). 

Arrange the toast on a baking sheet and put 2 slices of tomato on each (see ingredient list). Divide the chicken salad evenly among the slices and top with 1 slice of cheese. Broil until the cheese is golden and bubbling, about 2 minutes. 

Convenient Slow-Cooker Shredded Chicken

3 boneless, skinless chicken breasts (1 1/2 pounds)
3 cups chicken broth or water
1 onion, quartered (optional *I used)
1 celery stalk (optional *I used)
1 sprig fresh parsley (optional * I did not use)

In a slow cooker, combine the chicken, just enough broth or water to cover, and any remaining ingredients you're using. Cover and cook on high 4 hours. 

Remove the chicken and shred it with two forks. Discard the remaining liquid and vegetables. Refrigerate for up to 3 days. 

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