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buffalo chicken melt

Buffalo Chicken Melt

Use for sandwiches, wraps, or salad topper for a memorable, spicy lunch.
5 from 4 votes
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Protein: Poultry
Cut: Chicken Breast
Diet: Gluten Free, Whole30
Course: Lunch
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 people


  • 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


  • 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!


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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