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1
Low Carb Buffalo Chicken Sandwich
Submitted by Jen @ Peanut Butter and Peppers on March 30, 2012 in Main Courses, Poultry
| Prep Time Cook Time |
Servings 2 | Difficulty Easy |
Ingredients
- FOR THE CHICKEN:
- 8 ounces, weight Chicken Breast, Split
- Salt And Pepper
- 4 Tablespoons Buffalo Wing Sauce (Or You Can Mix Hot Sauce And Butter Together If You Don't Have The Prepared Kind)
- 4 whole Romaine Lettuce Leaves
- 4 Tablespoons Spicy Chipotle Aioli
- FOR THE SPICY CHIPOTLE AIOLI SAUCE:
- 3 Tablespoons Mayonnaise, Reduced Fat
- 3 Tablespoons Greek Yogurt, Plain, Non-fat
- 2 teaspoons Chopped Chipotle Chiles In Adobo
- 1 teaspoon Garlic, Minced
- ½ teaspoons Cumin
- 4 teaspoons Lime Juice
Preparation Instructions
Heat grill on medium heat
Split chicken breast in half horizontally so you have two 4-ounce pieces. Sprinkle with salt and pepper,
Place Buffalo wing sauce in a small bowl. Brush one side of each chicken breast with 2 tablespoons of Buffalo wing sauce and place the sauced side down on the grill. Top with remaining hot sauce.
Cook chicken about 5-7 minutes per side. When done, remove it from the grill and allow it to rest for a few minutes.
Place chicken on a romaine lettuce leaf, top with my spicy chipotle aioli sauce and place other lettuce leaf on top.
For the Spicy Chipotle Aioli sauce:
In a small bowl place all the ingredients together and whisk together until combined.
