A healthy spin on bar food. Adding butter to the sauce is optional to make it creamier.
1½ pounds boneless, skinless chicken thighs
4 celery stalks, chopped
½ cup cayenne pepper sauce
2 tablespoons unsalted butter, melted (optional)
½ teaspoon kosher salt
24 slider-sized potato rolls, halved
1 head Boston lettuce
4 ounces crumbled blue cheese
Nutritional information per serving (2 sliders)
Calories 199 (27% from fat) / Carb. 18g / Pro. 18g / Fat 6g / Sat. Fat 2g /
Chol. 48mg / Sod. 375mg / Calc. 64mg / Fiber 2g
Put chicken onto the tray inside the steamer. Secure lid.
Select Poultry, set timer for 15 minutes and press Start.
Once timer expires, remove chicken from the steamer and
transfer to a bowl. Let cool slightly. Once cool, shred with your fingers or two forks.
Mix shredded chicken with celery, pepper sauce, butter (if using) and salt. Reserve.
Place 1 piece of lettuce on the bottom of each roll. Spoon 1 rounded tablespoon chicken mixture onto the lettuce. Sprinkle with 1 teaspoon crumbled blue cheese and cover with top half
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