Grilled Buffalo Chicken Sandwich
4 oz chicken breast
1 Kaiser Roll
3 slices of Roma Tomato
2 slices of red onion
2 leafs of green leaf lettuce
1 slice of low fat provolone
1 Tbl Buffalo wing sauce
1 Tbl Low Fat Blue cheese dressing
Grill your chicken breast to 160 degrees and then add the slice of cheese to melt. Let your chicken breast continue to cook to 165 degrees. Then remove it from the heat and place it on the base of a slightly toasted bun. Next, add the buffalo sauce and blue cheese directly on top of the chicken breast and finish with the lettuce, tomato and red onion.
4 cups or 10.12 oz shredded Napa cabbage
4 cups or 11.18 oz bokchoy, shredded and cut on the bias
1 ½ or 4.83 oz cups julienned red pepper
1 cup or 1 oz rough chop cilantro
½ cup or 3.7 oz seasoned rice wine vinegar
1 cup or 2.62 oz olive oil
1 Tbl Chili Garlic paste
¼ tsp salt
½ tsp ground ginger
Mix all vinaigrette ingredients together, except olive oil. Mix in olive oil and stir until fully emulsified.
Yields 6 oz
Mix together all slaw ingredients in a large bowl. Next, fold in dressing until fully incorporated. Chill for 30 minutes and serve. Serving size ½ cup.