Zero Minute Chicken & Rice
Buffalo Chicken Sandwiches With Celery Slaw
| By : |
| Prep Time | 15 Minutes |
| Cook Time | 15 Minutes |
| Servings |
4 Servings
|
Ingredients
- 3 boneless skinless chicken breasts (6 ounces or 170 g, each)
- ¼ cup (60 g) sour cream
- 2 tbsp (30 ml) white wine vinegar
- ¼ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 2 ounces (57 g) crumbled blue cheese
- 2 stalks celery thinly sliced
- 2 scallions thinly sliced
- ¼ head iceberg lettuce cored and sliced
- ¼ cup (60 g) ketchup
- ¼ cup (65 g) buffalo wing sauce
- 1 tbsp (15 ml) Water
- 4 rolls split and toasted
Ingredients
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Instructions
- Place the rack in the cooking pot, add 1 inch (2.5 cm) of water, press Steam, and adjust the timer to 20 Minutes.
- Once the water is boiling, place the chicken on the rack, cover with the lid, and steam until the chicken is cooked through, 10 to 12 Minutes. Press Cancel.
- Transfer the chicken to a plate and let rest until cool enough to handle. Shred the chicken into large pieces.
- While the chicken cools, make the celery slaw. In a medium bowl, whisk together the sour cream, vinegar, salt, and black pepper. Stir in the blue cheese. Toss with the celery and scallions, then fold in the lettuce.
- Carefully remove the rack and rinse out the cooking pot. Add the ketchup, buffalo wing sauce, and water to the clean cooking pot, and mix to combine. Press Sear/Sauté and bring to a simmer. Press Cancel.
- Add the shredded chicken to the cooking pot and toss in the sauce to coat.
- Pile the buffalo chicken on the bottom half of the rolls, then top each sandwich with the celery slaw and roll tops.
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