Buffalo Chicken Salad Heroes

ACTIVE TIME: 20 min. TOTAL TIME: 11⁄2 hrs. SERVES: 6

Packing our chicken salad sandwiches for the road? Lining rolls with a double layer of lettuce leaves keeps ’em from getting soggy. Bonus: The greens add crunch! 2 lbs. boneless, skinless

chicken breast halves 5 ribs celery, sliced

1⁄2 cup chopped celery leaves 11⁄4 cups mayonnaise

2 Tbs. Tabasco sauce

2 Tbs. apple cider vinegar 6 long soft hoagie rolls

(21⁄ oz. each)

2

12 romaine lettuce leaves 1 medium red onion, sliced

1 cup crumbled blue cheese

(about 4 oz.) 1 In deep 12" skillet, combine chicken with enough cold water to cover; over high heat, bring to a boil.

Reduce heat to medium-low; cover. Gently simmer chicken, turning once, until no longer pink in centers, 7–9 min. per side. Remove chicken from skillet and let cool completely. Cut into 1⁄2" pieces.

2 In bowl, combine chicken, celery, celery leaves, mayonnaise, Tabasco, apple cider vinegar and 1⁄2 tsp. salt.

3 Dividing evenly, line rolls with lettuce. Fill with chicken salad, then onions and blue cheese. Sprinkle with freshly ground pepper. Per serving: Cal. 788 Pro. 46g Carb. 24g Fiber 3g Sug. 5g Chol. 123mg Sod. 1,140mg Total fat: 50g Sat. 12g Trans. 0g