(Don't 'cha wanna take a bite?)
When I decided to start a blog about my cooking adventures and my $10 challenge, I headed into blogger world in search of blogs that were the type I wanted to emulate. I stumbled upon one that just the name alone puts it at the top of the “coolness” category, but the content and beautiful pictures, kept me coming back to read more.
The Wicked Noodle, is one “wicked” food blog and when I saw Kristy’s Shredded Buffalo Chicken Sandwiches with Blue Cheese Celery Slaw, I knew I had to make them.
Hubby looovveeesss going out and getting wings and a beer with his “boys” and while I would never want to try and replace his he-man, male bonding, hanging with the bro’s ritual guy’s night out, with dinner at home I was excited about making something that would replicate his beloved wings, and for a whole lot cheaper. I mean this wasn’t a meal of little bitty chicken wings that you have to pick at to get a bite-full, but a huge fill both hands sandwich that was an awesome mix of spicy and cool and very blue cheesy.
I was sad not to be able to find the unique buffalo wing sauce that Kristy made her prize winning recipe with, but the sandwiches were still super delicious, with the sauce I purchased. Hope you’ll give them a try, and I bet if you have a wing lovin’ hubby like I do he’ll like this sandwich as much as mine did!
Shredded Buffalo Chicken Sandwiches with Blue Cheese Celery Slaw-created by Kristy at The Wicked Noodle
Serves 6 large sandwiches
Ingredients:
4 medium-sized chicken breasts (2.50)
1/2 cup Saucy Mama’s Hot Wing Sauce (1.00)
3 cups coleslaw mix (1.00) (used about 3/4 of a bag, will use remaining for an additional recipe later this wk.)
1 celery stalk, diced (.10)
1/2 cup blue cheese, crumbled (2.89)
1 cup mayonnaise (.50)
1 T. apple cider vinegar (.05)
1 T. dijon mustard (.10)
salt and freshly ground black pepper (PI)
large sandwich buns ($1.00 for 6 of 8) (freeze additional buns or use for sandwiches, etc.)
Directions:
Place chicken breasts in large sauce pan, cover with water by 1 inch. Bring to a boil, partially cover the pan and simmer ten minutes. Turn off heat, and let chicken sit in poaching liquid another 10 – 15 minutes, until cooked thoroughly.
While chicken is poaching, whisk together mayonnaise, vinegar and mustard.
Add diced celery, crumbled blue cheese and coleslaw;
mix thoroughly and season with salt and pepper.
Remove chicken from pan and shred using two forks.
And a little addition to this recipe, cause we're all about keepin' it real in our home...
Place in bowl and add hot wing sauce, just enough to coat the chicken.
Serve chicken on a soft hamburger-style bun with a generous portion of blue cheese celery slaw right on top. Pass extra wing sauce at the table. Serve with corn on the cob and some cold beer!
Total Cost: $11.83 for 6 or 7.88 for family of 4 (including $2.69 for corn on the cob)
Kids and I had remaining sandwiches for lunch the next day with plenty of the left over coleslaw, which we had on our sandwiches and on the side...it's that good!
Enjoy!
