Buffalo blue cheese chicken sliders
Whole wheat dinner roll(s)
2 item(s), small, split, some of soft center removed
Plain lowfat Greek yogurt
Reduced calorie mayonnaise
Apple cider vinegar
½ cup(s), shredded
¼ cup(s), thinly sliced
Reduced fat crumbled blue cheese
Uncooked red onion(s)
1 Tbsp, chopped
Uncooked boneless skinless chicken breast
3 oz, (chicken cutlet)
Hot pepper sauce
2 tsp, or to taste
- Preheat broiler. On baking sheet, place rolls and broil 5 inches from heat just until toasted, about 1 minute. Set aside.
- In small bowl, combine yogurt, mayonnaise, and vinegar. Add lettuce, celery, blue cheese, and onion; toss to coat. Set aside.
- In medium nonstick skillet over medium heat, warm oil. Sprinkle chicken with salt and cook, turning once, until browned and cooked through, about 6 minutes. Transfer to cutting board and cut into thin strips, then transfer to second small bowl. Drizzle chicken with hot sauce and toss to coat. Fill rolls with chicken and lettuce mixture.
- Serving size; 2 sliders