WRITTEN ON November 3rd, 2009 BY Meredith AND STORED IN Cheese, Chicken, Dinner, No really, what IS for lunch?
It was an all sports, all the time weekend around here. Not only are our beloved Yankee’s trying for a World Series win over Philadelphia, but my husband’s BC Eagles were playing on Saturday, and Sunday brings out NFL mania in us all.
Sunday was also the ING New York City Marathon, arguably the best day of the entire year in NYC. It’s a day that always makes me cry, and almost makes me want to go for a run. We live on First Avenue, where the runners cross into Manhattan and make their way to the Bronx. So while we usually head to our favorite local pub for Sunday football, we spent this one at home, hanging off the balcony and cheering for friends, while eating some homemade pub grub.
For me, the buffalo wing is a football Sunday staple. In a headlong sprint against the noble nacho for the winner of most beloved bar food, it’s just not a fall Sunday without them. That said, they’re not exactly health food. Deep fried, slathered in buttery hot sauce, and dipped in a vat of creamy blue cheese dressing, they’re not winning the race for figure friendly snacks. These sandwiches offer the full flavor of saucey wings and take away some of the fat. Yes, there is still butter. Of course I had to allow for a healthy dose of blue cheese. But the proportions of these are way less than what you’d get at the corner bar, and the chicken is boneless, skinless, white meat and grilled, not fried. Also, you get a seriously healthy serving of veggies in the form of the fresh slaw. You can buy the pre-cut slaw mix if you’re pinched for time, and it all comes together in about 30 minutes. A hint? The slaw tastes even better if you make it the day before and let it soak in all the flavor of the cheese. Try these for any old weeknight, or if you’re having a hankering for your favorite bar food at home.
Buffalo Chicken and Blue Cheese Slaw Sandwiches (makes 4)
1 lb boneless, skinless chicken tenders or cutlets
1 cup hot sauce (I like Frank’s)
¼ cup butter
½ head green cabbage, sliced thin
½ red onion, diced
3 carrots, juilienned (you can also buy the pre-cut slaw carrots)
¾ cup crumbled blue cheese
¼ cup low-fat sour cream
¼ cup cider vinegar
Salt and pepper to taste
4 soft potato rolls
In a large bowl, combine cabbage, carrots, onion, blue cheese, sour cream, vinegar, salt and pepper. Toss to combine. Set aside and let flavors marry (its even better if you do it the night before). Heat grill to medium high. Season chicken with salt and pepper. Grill on all sides until browned and cooked through. Melt butter in a large saucepan, stir in hot sauce. When chicken is cooked and cool enough to handle, pull it apart (using your hands or two forks) to shred. Toss with warm sauce. Divide evenly among 4 buns, top with slaw. Serve with your favorite potato chips.