Buffalo Chicken Smash Tub
Poached chicken breast smashed with tangy buffalo sauce, Greek yogurt, and crumbled blue cheese served on wholemeal sourdough, a fridge-ready bold American protein snack you scoop and serve all week.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Halve 1 lemon. Finely chop 2 tbsp chives and 1.5 tbsp parsley. Dice 1.5 tbsp celery. In a bowl, whisk Greek yogurt, Frank's RedHot, cooled melted butter, vinegar, smoked paprika, garlic powder, salt, and pepper until glossy.
Simmer
Bring a small pan of water to gentle simmer with lemon halves, 1 bay leaf, and 0.75 tsp salt. Add 250g chicken breast, poach at bare simmer 12–14 minutes until internal temp reaches 74°C (165°F). Transfer to plate, rest 5 minutes.
Finish
Shred chicken finely with two forks, chill 10 minutes. Add chilled chicken, blue cheese, chives, parsley, and celery to buffalo dressing. Smash together with a fork until evenly combined. Taste and adjust heat or coolness. Transfer to airtight container, refrigerate up to 3 days.
Plate
Toast 1 slice wholemeal sourdough per serving (or warm 1 wrap). Scoop roughly 135g smash onto bread. Serve with celery sticks, sliced cucumber, or baby carrots for crunch and fibre.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.