Buffalo Chicken Melt
Use for sandwiches, wraps, or salad topper for a memorable, spicy lunch.
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Servings: 6 people
Ingredients
- 2 pounds ButcherBox chicken breast Alternatives: Boneless chicken thighs or chicken tenders
- 2 tablespoons cooking oil
- 1 tablespoon BB Seasoned Salt Alternative: Any seasoned salt mix or kosher salt
- 2 stalks celery small dice
- ½ cup bleu cheese crumbles
- ½ bottle Buffalo sauce Recommended: Primal Kitchen Buffalo Sauce
For the Melt
- ½ cup mozzarella cheese shredded
- ½ cup bleu cheese crumbles
- 6 slices bread lightly toasted
Instructions
- Preheat oven to 350°F.
- Thoroughly dry chicken before seasoning with oil and salt. Place on a parchment-lined baking sheet. Bake for 25 minutes, or until the thickest part is 165°F.
- Shred chicken once it has cooled to room temperature.
- Mix remaining ingredients with shredded chicken. Gradually add buffalo sauce to your desired heat. We used ½ a bottle for a nice spicy kick.
The Melt
- Combine bleu cheese crumbles and shredded mozzarella, set aside.
- Place lightly toasted bread slices on a parchment-lined baking sheet. Top with buffalo chicken salad and bleu cheese mixture.
- Place under broiler to melt cheese. Approximately 3 minutes, or until cheese has melted and the cheese slightly browns. Serve and enjoy!
Notes
Chef Tip: When making a melt always start with a lightly toasted slice of bread. This will help keep the bread from turning soggy.
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