Buffalo Chicken Sandwiches with Endive & Blue Cheese Salad

Level easy
Prep time 20 minutes
Cook time 10 minutes
Total time 30 minutes
Servings 2

Source

Course: Dinner

Ingredients

4 boneless skinless chicken thighs
2 hamburger buns
1 romaine heart
1 white endive
2 tablespoons - hot sauce
1 shallot
1 tablespoon - champagne vinegar
1/4 cup - all-purpose flour
1/4 cup - blue chese - crumbled
1 teaspoon - buffalo chicken spice blend

Directions

Make the Buffalo Chicken Spice Blend (Sweet Paprika, Garlic Powder & Yellow Mustard Powder).
Wash and dry the fresh produce. Halve the buns. Cut off and discard the root end of the lettuce; thinly slice the leaves. Cut off and discard the root end of the endive; cut in half crosswise, then separate the leaves. Peel and mince the shallot; place in a bowl with the vinegar.
Place the flour and spice blend on a plate; stir to combine. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working 1 piece at a time, thoroughly coat the seasoned chicken in the flour-spice blend mixture (tapping off any excess). Transfer to a separate plate.
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Wipe out the pan.
In the pan used to cook the chicken, heat 2 teaspoons of olive oil on medium-high until hot. Add the buns, cut sides down. Toast 1 to 2 minutes, or until lightly browned. Remove from heat and transfer to a clean, dry work surface.
To make the vinaigrette, season the shallot-vinegar mixture with salt and pepper to taste; slowly whisk in 2 tablespoons of olive oil until well combined. Place the lettuce in a medium bowl; season with salt and pepper. Add half the vinaigrette and toss to coat. Place 2 pieces of the cooked chicken onto each toasted bun bottom. Drizzle with as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Top with half the blue cheese, some of the dressed lettuce (you may have extra) and the toasted bun tops.
In a large bowl, combine the endive and remaining blue cheese; season with salt and pepper. Add the remaining vinaigrette and toss to mix; season with salt and pepper to taste. Divide the sandwiches and salad between 2 dishes. Enjoy!