I have heard that taste buds change every seven years; that you can go a long time not even being able to tolerate a certain type of food, and then all of a sudden wake up one day loving it.
This may have been a lie that my 6th grade home-ec teacher told to a classroom of young, overly-picky students to get us to try new foods, but I am nevertheless inclined to believe it.
The list of things that have benefited from this theoretical taste bud change for me includes tomatoes, tequila, and buffalo chicken.
I was late to the buffalo chicken party, but when I arrived, I arrived in a big way.
If you are also a buffalo chicken fan, this pulled meat-type sandwich is the perfect way to get your buffalo chicken fix at home.
Slather cooked chicken in a super easy, 3-ingredient buffalo sauce, pile high on a toasted bun, and top with a tangy blue cheese slaw.
Buffalo Chicken Sandwiches with Blue Cheese Slaw
Ingredients
For the Buffalo Chicken:
- 4 cups cooked, chopped chicken (see note)
- 1/2 cup unsalted butter
- 1/2 cup cayenne pepper hot sauce (such as Frank’s Red Hot)
- 1 teaspoon garlic powder
For the Blue Cheese Slaw:
- 4 cups thinly sliced green cabbage
- 1/4 of a red onion, sliced thin
- 1/4 cup greek yogurt
- 1 tablespoon water
- 1 clove garlic, finely minced
- 1 teaspoon Dijon mustard
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/8 cup blue cheese crumbles
For serving:
- 6-8 buns, toasted
- Additional blue cheese
Directions
For the Buffalo Chicken:
In a large saucepan, melt the butter. Once melted, add hot sauce and garlic powder. Whisk to combine. Add chopped chicken and toss to coat.
For the Blue Cheese Slaw:
Combine the cabbage and onion in a medium bowl. Set aside.
In a small bowl, whisk together the yogurt, water, garlic, Dijon, Worcestershire, salt, and pepper. Once combined, stir in blue cheese crumbles. Mash larger crumbles against the side of the bowl. Adjust seasoning to taste.
When ready to serve, pour the bleu cheese dressing over the cabbage and onions and toss to coat.
To assemble sandwiches, spoon buffalo chicken and slaw on toasted buns. Serve with additional blue cheese, if desired. Serve immediately.
Two average-size boneless, skinless chicken breasts will give you about 4 cups of cooked chicken. To cook, place chicken in a pot with a lid. Cover with water and heat over medium heat until gently boiling. Cover, and adjust heat to maintain a gentle boil. Cook 20 minutes, or until a meat thermometer reads 165 degrees when inserted into the thickest part of the chicken.
