food

Buffalo Chicken Melts

I heart all things buffalo. Buffalo chicken salad, buffalo chicken wings, buffalo quinoa bites. If it has a buffalo flavor, chances are I will gladly consume it.

Now that I’m on maternity leave (with my little lady still baking away in my tummy), I have some time on my hands, so I decided to scan through some of my fave cookbooks for new recipes. Obviously, one of my first stops was Skinny Taste. I flipped open to her Buffalo Chicken Melts, and voila! I knew I had to make them my own.

My version takes a little shortcut on the whole chicken shebang by purchasing a rotisserie chicken (I’m due in three days and I have no shame).  I also used my fave GF toast and added spinach for a little green.

I was lucky enough to make these with a gal pal, and it was a fun afternoon snack-tivity. (See what I did there?) We then jaded our pretty-much-healthy lunch by walking to the best-ever pie shop in Chicago and each treating ourselves to a slice. (Remember: no shame). 

Whether you’re on a healthy kick or not, these little guys are sure to quench your hunger without the guilt. 

Three cheers for buffalo sauce!

Buffalo Chicken Melts

Adapted from Skinny Taste

Ingredients

1 1/2 cups shredded rotisserie chicken

1/2 cup finely chopped carrots

1/4 cup finely chopped celery (optional – I skipped because I hate it)

1/8 cup finely chopped red onion

1 tablespoon light mayo

3 tablespoons Frank’s Buffalo Sauce

Pinch of cayenne pepper

8 slices Udi’s Whole Grain Bread (it’s the best)

~3 Roma tomatoes (16 slices)

~8 oz. fresh spinach

8 slices pepper jack cheese

Directions

Preheat oven to 450 degrees F.

In a bowl, combine chicken, carrots, celery (if using), onion, mayo, buffalo sauce and cayenne. Mix until combined. 

Spray a baking sheet with non-stick spray. Lay out 8 slices of bread (they should still be frozen if you’re using Udi’s). Top each piece of bread with two tomato slices, a small handful of spinach, and a scoop of chicken mixture. (Divvy up chicken mixture until it’s gone). Then lay a slice of pepper jack on each.

Bake for 8-12 minutes or until cheese is melted and just starts to brown. Remove from the oven, and enjoy!

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