Low Sodium Buffalo Chicken Sandwich
Satisfy your spicy cravings without the extra sodium with this Low Sodium Buffalo Chicken Sandwich—a healthier twist on the classic comfort food! Tender, oven-baked chicken breasts are infused with low sodium buffalo sauce and shredded to perfection, ensuring every bite is packed with flavor. Toasted whole wheat sandwich rolls provide a wholesome base, while crisp lettuce, crunchy celery, and sweet grated carrots add refreshing texture. A creamy, homemade Greek yogurt dill dressing ties it all together, delivering bold flavors without the salt overload. Quick to prepare and perfect for a satisfying lunch or dinner, this guilt-free buffalo chicken sandwich is proof that healthy eating can still be indulgent.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 0.5 cup low sodium buffalo sauce
- 0.5 cup low sodium chicken broth
- 4 pieces whole wheat sandwich rolls
- 2 sticks celery, thinly sliced
- 1 large carrot, grated
- 4 pieces lettuce leaves
- 2 tablespoons unsalted butter
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon black pepper
- 0.25 cup plain Greek yogurt
- 0.5 teaspoon dried dill
- 1 tablespoon apple cider vinegar
Instructions
Preheat oven to 375°F (190°C).
In a medium saucepan, combine the low sodium buffalo sauce and chicken broth over medium heat.
Add the garlic powder, onion powder, and black pepper to the sauce, stirring occasionally until it begins to simmer.
Place the chicken breasts in an oven-safe baking dish.
Pour the buffalo sauce mixture over the chicken breasts, coating them evenly.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
After 20 minutes, remove the foil and bake for an additional 5 minutes or until the chicken is cooked through and tender.
While the chicken is baking, melt the unsalted butter in a small skillet over medium heat.
Slice the whole wheat sandwich rolls and lightly toast them in the butter until golden brown on both sides.
In a small bowl, mix the plain Greek yogurt, dried dill, and apple cider vinegar to make a quick creamy dressing.
Once the chicken is cooked, use two forks to shred the chicken in the sauce.
Assemble the sandwiches: place lettuce leaves on the bottom half of each toasted roll, followed by a generous portion of shredded buffalo chicken.
Top with sliced celery, grated carrots, and a drizzle of the yogurt dill dressing.
Place the top half of the roll on each sandwich.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 2312 mg | 101% | |
| Total Carbohydrate | 178.6 g | 65% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 25.2 g | ||
| Protein | 150.2 g | 300% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 380 mg | 29% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2235 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
