Fuji Apple Chicken Salad with Creamy Champagne Vinaigrette.

Welcome to my lunchtime fave: the fuji apple chicken salad! Made at HOME!  I promise this will be the last fall salad! I mean, I almost promise. Yes, I share a ridiculous amount of fall salads, especially including apples, but they are just the best salad add-in. And this one is SO good.  A year […]

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Welcome to my lunchtime fave: the fuji apple chicken salad! Made at HOME! 

fuji apple chicken salad with champagne vinaigrette

I promise this will be the last fall salad! I mean, I almost promise. Yes, I share a ridiculous amount of fall salads, especially including apples, but they are just the best salad add-in. And this one is SO good. 

homemade apple chips

A year or two ago we started getting panera once a week for lunch while working. Mostly, my kids were obsessed with different items, but I have gone through phase after phase of their salads – there are multiples that I really love!

I’ve made the strawberry poppy seed chicken salad before and I’ve made their mediterranean kale salad with quinoa too. And! I make their baja grain bowls frequently. 

toasted brown sugar pecans

Even though we’re cooking constantly here, sometimes the dishes aren’t ready for lunch (as in, they need to be photographed!) and lunch take out has added the best spark to the day. It also helps that the salads are fairly healthy, even when I do want to get a vat of broccoli cheddar soup in a bread bowl. As delicious as this is, it puts me in a food coma and I can’t work after!

fuji apple chicken salad with champagne vinaigrette

A long time favorite of mine has been the fuji apple chicken salad. The apple chips, gorgonzola and vinaigrette bring so much life to the salad! I’ve recreated it almost exactly here, with a few exceptions.

Fuji apple chicken salad perfection:

I made my own apple chips, which aren’t quite as crunchy as store-bought ones. You know? They are still really good! Just never as crisp. You can either make your own or grab some from the store. I use these in salads year round, that’s how much I love them.

pouring champagne vinaigrette on fuji apple chicken salad

Also, I either broil or grill some chicken thighs or breasts. It’s delicious, but not necessary. If I was going to prep these for the week ahead, I’d probably use a rotisserie chicken for ease. Or any leftover grilled chicken!

I make pickled onions instead of using raw red sliced onion in the salad. Because pickled onions are ALWAYS better! The tart, briney flavor is out of this world. You can make these ahead of time, of course. I like to keep a batch in the fridge every week.

fuji apple chicken salad with champagne vinaigrette

Finally, I made a creamy champagne vinaigrette instead of a white balsamic. I modeled this after my creamy balsamic dressing in the blueberry salad this summer (which was such a hit!) and oh my word – it is SO good. I’m pretty sure panera has their dressing bottled if you just want to buy that for an extra legit salad. But mine is super close and SO good. 

fuji apple chicken salad with champagne vinaigrette

I mean, see that texture?! Crunchy and crisp and refreshing and satisfying and hearty! Everything a salad should be.

fuji apple chicken salad with champagne vinaigrette

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Fuji Apple Chicken Salad

This fuji apple chicken salad is a copycat of the delicious version from panera! Topped with a creamy champagne vinaigrette - it's so good!
Course Salad
Cuisine American
Prep Time 30 minutes
For the apple chips 2 hours
Total Time 2 hours 30 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

fuji apple chicken salad

  • 2 fuji apples, thinly sliced (or 1 to 2 cups apple chips)
  • ½ cup pecans
  • 1 tablespoon brown sugar
  • pickled onions, for serving
  • 1 cup cubed or shredded chicken breast
  • 8 cups spring greens
  • ½ cup sliced grape tomatoes
  • cup crumbled gorgonzola cheese
  • salt and pepper

creamy champagne vinaigrette

  • ¼ cup balsamic vinegar
  • 1 garlic clove, minced
  • 1 tablespoon heavy cream
  • 2 teaspoons dijon mustard
  • 2 teaspoons honey
  • pinch of salt and pepper
  • ½ cup extra virgin olive oil

Instructions

  • To make the apple chips, preheat the oven to 225 degrees F. Thinly slice the fuji apples and place the slices in a single layer on the sheet. Bake for 1 hour, then flip the slices and bake for 1 more hour. You can do this head of time and store them at room temp in a bag or container.
  • To toast the pecans: heat the pecans in a nonstick pan over medium heat. Add in the brown sugar. Toss and stir constantly, as the pecans toast and the sugar melts. Cook for 2 to 3 minutes until toasty. Remove and spread on a piece of parchment paper to cool. You can leave these whole or chop them.
  • To assemble the salad, toss the greens with a big pinch of salt and pepper. Top with chopped chicken, the apple chips, toasted pecans, chicken, gorgonzola, tomatoes and dressing. Toss well and serve!

creamy champagne vinaigrette

  • Whisk together the vinegar, garlic, cream, mustard, honey and a pinch of salt and pepper. Stream in the olive oil while whisking until emulsified. Serve with your favorite salad! This dressing stays great in the fridge. Just shake or whisk it to combine before serving.

fuji apple chicken salad with champagne vinaigrette

This is heavenly.

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Pretzel Crusted Chicken Salad with Mustard Vinaigrette.

Here’s how to make dinner better: pretzel crusted chicken salad. Oh oh yes. !!!! This pretzel crusted chicken salad is going to make an appearance in our house at least once a week for the foreseeable future. One of my favorite chicken recipes EVER is my pretzel crusted chicken with hot honey and house sauce. […]

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Here’s how to make dinner better: pretzel crusted chicken salad.

pretzel crusted chicken salad with mustard vinaigrette

Oh oh yes. !!!! This pretzel crusted chicken salad is going to make an appearance in our house at least once a week for the foreseeable future.

pretzel crusted chicken

One of my favorite chicken recipes EVER is my pretzel crusted chicken with hot honey and house sauce. Oh my word. They chicken fingers are absolutely to die for – we love them!

I make the chicken fingers often for dinner and Eddie and I throw them on a salad. It’s seriously one of the best salads I’ve ever eaten. The chicken is so flavorful because the pretzels are so crunchy and salty, obviously! And it just adds so much more than you’d even expect.

sliced pretzel crusted chicken on cutting board

So! Here we are with an ACTUAL pretzel crusted chicken salad.

Can I make this one of my faux oktoberfest recipes?! 

It’s no secret I’m already a fan of this combo. Remember a few years ago when I made a hot pretzel panzanella with mustard dressing? Yes, actually chunks of soft pretzel in the salad, drizzled with mustardy vinaigrette.

I die just thinking about it. It’s SO GOOD.

This is like that, just different. Crunchy pretzel bites, hearty chicken, still the same briney and tangy dressing that I could practically drink! 

pretzel crusted chicken on spring greens

I’m using full chicken breasts here instead of the tenders. I like to pound them out a bit so they are even all over in size, then coat them in the pretzels and bake for 25 to 30 minutes. The result is the most flavorful, tender, crunchy chicken you’ve ever had. 

You won’t be able to stop eating it!!

P.S. you can find me on instagram today showing you how to make this step-by-step.

pretzel crusted chicken salad with onions, cheese, cucumbers and apples

In celebration of all things fall, I added some extra goods to this salad. Apples, because hello! ‘Tis the season. You can chop, slice or grate them. White cheddar, because it’s delicious with the pretzel flavor. Pickled onions for tanginess, cucumbers for a refreshing crunch. 

And it’s all drizzled with a mustard vinaigrette. I make many mustard-y vinaigrettes, sometimes even multiple times per week! But this one is extra good because it complements the pretzels so well.

pouring dressing on pretzel crusted chicken salad

I used to live for a soft pretzel with yellow mustard when I was a kid. It has been about a million years since I’ve had one, so this combo is allowing me to relive all of that over again. 

pretzel crusted chicken salad with mustard vinaigrette

Crunchy pretzel chicken, creamy cheddar, crisp apples and tangy dressing. Literally makes the best pretzel crusted chicken salad ever.

pretzel crusted chicken salad with mustard vinaigrette

I am so there!

pretzel crusted chicken salad with mustard vinaigrette

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Pretzel Crusted Chicken Salad

This pretzel crusted chicken salad is packed with spring greens, cheddar, apples, and crunchy crispy pretzel coated chicken. It's a dream!
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 3 cups mini pretzel twists, (traditional salted ones)
  • 1 teaspoon garlic powder
  • 1 pound boneless, skinless chicken breasts
  • salt and pepper
  • 2 large eggs, lightly beaten
  • 8 to 10 cups spring greens or your favorite lettuce
  • 1 honeycrisp apple, chopped
  • 4 ounces cheddar cheese, chopped or grated
  • 4 baby cucumbers, sliced
  • ¼ cup pickled onions

mustard vinaigrette

  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon dijon mustard
  • 2 garlic cloves, finely minced or pressed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup extra virgin olive oil

Instructions

  • Note: if you haven't made the pickled onions yet, make those to start. They can sit for 45 mins at room temp while you make the rest of the salad. I highly suggest making them ahead and storing in the fridge for weekly use!
  • Preheat the oven to 425 degrees. Line a baking sheet with foil and place a wire rack on top. Spray the rack with nonstick spray.
  • Pound the chicken breasts so they are evenly thick all over. Season the chicken breasts with the salt and pepper. Place the pretzels in a food processor and blend until mostly fine crumbs remain. Place the pretzels in a bowl. Stir in the garlic powder.
  • In another bowl, lightly beat the eggs.
  • Take each chicken breast and coat it in the beaten egg. Dredge it through the pretzel crumbs, pressing gently so the crumbs adhere. Place the chicken on the rack and repeat with remaining chicken. Once all the chicken is finished, spray it with avocado or olive oil spray. This is important and really helps things get crispy and golden!
  • Bake the chicken for 12 to 15 minutes. Flip it gently and spray the other side with the oil spray. Bake for another 12 to 15 minutes.
  • While the chicken is baking, assemble the salad. Place the greens in a large bowl with a pinch of salt and pepper. Add in the chopped apples, cheddar, cucumbers and pickled onions.
  • Remove the chicken from the oven and slice it. Add it to the salad and drizzle on the dressing. Enjoy!

mustard vinaigrette

  • In a bowl, whisk together the vinegar, honey, mustard, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for about a week.

pretzel crusted chicken salad with mustard vinaigrette

Happiest sight on earth.

The post Pretzel Crusted Chicken Salad with Mustard Vinaigrette. appeared first on How Sweet Eats.

Weeknight Maple Turkey Chili.

This easy turkey chili might be the only soup recipe I need all season.  It’s going to be your weeknight go-to.  It’s ridiculously simple, but flavorful. It comes together FAST. It’s really, really good!  I know, I use way to many “reallys” but it’s worth it. This chili is worth it. Chili is a dish […]

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This easy turkey chili might be the only soup recipe I need all season. 

easy weeknight turkey chili

It’s going to be your weeknight go-to. 

It’s ridiculously simple, but flavorful. It comes together FAST. It’s really, really good! 

I know, I use way to many “reallys” but it’s worth it.

This chili is worth it.

maple turkey chili in pot

Chili is a dish that I’ll never stop experimenting with. I have so many versions and they are all different but all wonderful, depending on the mood or setting. Of course, I can’t resist trying a new one when fall is just around the corner. And it uses so many of my favorite ingredients! I adore it.

easy weeknight turkey chili

It’s no secret that Eddie is a major carnivore, but over the years he’s cut down on his red meat consumption a lot. It wasn’t for any particular reason – it just seemed to happen! I still may make a dish with beef every other week or so (sometimes less, sometimes more), but most of the time, especially during the week, I use ground turkey. 

And I don’t have a turkey-specific chili recipe here on the blog, so here we are! 

easy weeknight turkey chili

This does not make an enormous pot of chili. I’d say it makes a pot for a family of four and is easily multiplied if you have more people in the house. It’s also a really nice size if you’re single or in a household of two, because you can freeze an extra portion. 

You could also eat chili one night, then make chili dogs, then make chili cheese nachos too. Love.

I mean, just an idea. 

easy weeknight turkey chili

Anyway – the chili! 

I use one onion, one bell pepper, one pound of turkey and then a whole bunch of spices. Chili powder, cumin and smoked paprika are the main ones. So good! Then one can of fire roasted tomatoes and one can of pinto beans (my fave – but any beans work) – and voila! 

The secret is obviously in the maple syrup. I love the addition so, so much, which I first discovered in this game day chili recipe

Then it’s ready. Seriously the best for a weeknight chili. Goes with everything. Tastes like heaven.

And it’s perfect! 

easy weeknight turkey chili

Easy Maple Turkey Chili

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Quick and Easy Maple Turkey Chili

This easy turkey chili is the best! It's super simple and comes together quickly. Loaded with fall flavors and a great dinner staple.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Author How Sweet Eats

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 4 garlic cloves, minced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 pound lean ground turkey
  • 2 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • ¼ teaspoon crushed red pepper flakes
  • 1 (14 ounce) can fire roasted tomatoes
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1 ½ cups chicken stock
  • 1/4 cup pure maple syrup

Instructions

  • Heat the olive oil in a large pot over medium-low heat. Add the onions, peppers and garlic with a pinch of salt and pepper. Cook until softened, about 5 minutes.
  • Add in the ground turkey and another pinch of salt and pepper. Break it apart with a wooden spoon and brown it, about 6 to 8 minutes. Once the meat is browned, add in the chili powder, paprika, oregano, cumin and red pepper flakes. Stir and cook for 2 minutes.
  • Add in the tomatoes, beans, stock and maple syrup. Bring the mixture to a boil then reduce it to a simmer. Cover and simmer for 20 to 30 minutes. Serve with tortilla chips, avocado, sour cream or whatever you love on your chili!

Notes

Note: you can easily double this recipe to make it for a crowd. You can also let this simmer, covered, on the stove for a few hours or as long as you need.
Note: you can easily make this in a slow cooker! Brown the turkey ahead of time then add everything to the slow cooker and cook on high for 4 hours or low for 6 to 8. 

easy weeknight turkey chili

Give me all the toppings.

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Maple Sheet Pan Smoked Sausage with Butternut and Brussels.

aka, your new favorite dinner! Seriously, this maple sheet pan sausage is about to be your favorite fall weeknight meal.  It’s satisfying, it’s delicious, it’s both savory and sweet and super easy to make. The whole family goes crazy over this! P.S. if you’re trying to convert someone to a brussels sprouts lover, this.is.the.meal. They […]

The post Maple Sheet Pan Smoked Sausage with Butternut and Brussels. appeared first on How Sweet Eats.

aka, your new favorite dinner! Seriously, this maple sheet pan sausage is about to be your favorite fall weeknight meal. 

maple sheet pan smoked turkey sausage with butternut squash and brussels sprouts

It’s satisfying, it’s delicious, it’s both savory and sweet and super easy to make. The whole family goes crazy over this!

P.S. if you’re trying to convert someone to a brussels sprouts lover, this.is.the.meal. They won’t be able to resist. 

squash, brussels and sausage on the sheet pan

Okay so let’s get to it.

I’m not kidding when I say this might make an appearance in your kitchen once a week for the next 6 months. 

Now… this other sausage and peppers sheet pan meal is one of my most made recipes EVER. It’s the easiest. It’s a go-to busy weeknight meal. It takes minutes to throw together and all you have to do is roast! Eddie calls it my cop-out meal because it’s embarrassingly simple and what I make when I don’t feel like making dinner.

And you know what else? One of my favorite things about that meal is that I usually have all the ingredients on hand and they LAST.

maple sheet pan smoked turkey sausage with butternut squash and brussels sprouts just out of the oven

This is like that! But maybe better? And with a fall twist.

maple sheet pan smoked turkey sausage with butternut squash and brussels sprouts

First, these ingredients will last even longer. If you grab these things to have on hand for this recipe, they will all last a week or two (at least). 

Second, it’s a fantastic meal to prep ahead of time. You can chop the squash and slice the brussels and store them in the fridge. That simple prep action is basically the basis of our weeknight meals. I call it my 10 minute meal prep – it’s a huge part of my book coming out next spring. Little things like that save me so much time later. It’s a game changer for me.

maple sheet pan smoked turkey sausage with butternut squash and brussels sprouts

Third, this tastes like autumn heaven. Everything is tossed in maple and garlic and then roasted until slightly caramely. It has SO much flavor. 

Obviously – you can use whatever sausage you’d like! Sausage isn’t my favorite, so I like to use a smoked turkey sausage. It’s super good and so easy to use. 

maple sheet pan smoked turkey sausage with butternut squash and brussels sprouts

Serve it on its own, serve it with rice – whatever you’d like.

maple sheet pan smoked turkey sausage with butternut squash and brussels sprouts

And dinner is ready!

maple sheet pan smoked turkey sausage with butternut squash and brussels sprouts

Maple Sheet Pan Sausage

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Maple Sheet Pan Smoked Sausage with Butternut and Brussels

This maple sheet pan sausage is the perfect fall meal! Smoked turkey sausage, butternut squash and brussels roasted with maple and garlic.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 to 4 people
Author How Sweet Eats

Ingredients

  • 12 ounces smoked turkey sausage, sliced into 1-inch thick rounds
  • 2 cups cubed butternut squash, 1 inch cubes
  • 2 cups halved brussels sprouts
  • ¼ cup maple syrup
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • kosher salt and pepper
  • brown jasmine rice, for serving

Instructions

  • Preheat the oven to 425 degrees F. Chop the squash and brussels - you want the pieces roughly the same size. I chop the squash into 1-inch cubes. Then I chop the brussels accordingly, either halving or quartering them. It may differ each time depending on the size of your vegetables. I suggest keeping the squash in 1-inch cubes (no larger) so it cooks in 20 to 30 minutes.
  • Spread the sausage, butternut cubes and brussels sprouts out on a baking sheet.
  • Whisk together the maple syrup, olive oil and garlic in a bowl. Pour it over the sausage and vegetables and toss well. Sprinkle everything with salt and pepper.
  • Roasted for 15 to 20 minutes. Toss and roast for 5 to 10 minutes more. Serve immediately over rice.
  • This meal is great to make ahead of time - leftovers are great. You can also easily double it and do it on 2 sheet pans.

maple sheet pan smoked turkey sausage with butternut squash and brussels sprouts

No, really, this is SO EASY.

The post Maple Sheet Pan Smoked Sausage with Butternut and Brussels. appeared first on How Sweet Eats.

Weeknight One Pot Salsa Chicken Quinoa.

Basically obsessed with this weeknight salsa chicken quinoa. It’s loaded with flavor, is made in one pot and super easy to throw together as we get back into the school routine. Who else feels like you’ve been thrown back a decade with this quinoa bake? Me me me!  No, but really. After making this recipe, […]

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Basically obsessed with this weeknight salsa chicken quinoa.

one pot salsa chicken quinoa topped with avocado pico de gallo

It’s loaded with flavor, is made in one pot and super easy to throw together as we get back into the school routine.

sautéed onions, peppers and chicken

Who else feels like you’ve been thrown back a decade with this quinoa bake? Me me me! 

No, but really. After making this recipe, it gave me major blogs-back-in-2008 vibes. But that doesn’t make it any less delicious! And would it really be so bad to go back a decade right now…

My nostalgia is showing.

quinoa, corn, chicken, beans and salsa

Here’s why I love it!

First, the flavor is obviously incredible.

Second, it’s customizable – use whatever you love, leave out what you don’t, add your favorite toppings.

I really like using rotisserie chicken for this, but if you have extra chicken leftover, chop it up and add it in. Or leave it out entirely. You can use pinto beans instead of black beans, or just use both. You can use a spicy salsa or a mild version – even a salsa verde.

avocado pico de gallo

Right now, since corn is still in season and super sweet and crisp, I love to use it sliced straight off the cob. But I’m showing frozen here too (and on instagram!) because it’s a super easy swap.

Another reason I love it? Well, it looks quite underwhelming right after the quinoa cooks, but as soon as you throw on your toppings, it’s GAME ON.

Avocados, more salsa, sour cream or yogurt, cotija cheese, quick pico, crushed tortilla chips. The options are endless. 

You can even use chips to scoop this up and eat. Ha! 

one pot salsa chicken quinoa

Finally, you can use another grain! Whichever you choice, whether it’s rice or something like barley or whatever – I’d follow this instructions on the package when it comes to how much liquid to add and how long to cook it. Plus, I’d pick something that cooks quickly rather than a long grain 40 minute rice – you know? 

It is the PERFECT weeknight meal!

one pot salsa chicken quinoa topped with avocado pico de gallo and sour cream

Oh oh oh and?! The leftovers are so incredible too. They taste just as good if not better than right after making. 

This is one of those meals where you’re actually EXCITED about the leftovers and look forward to them. Those are my favorite.

one pot salsa chicken quinoa topped with avocado pico de gallo

I like to make an avocado pico for the top. It adds SO much – again, while being super simple.

Dinner couldn’t be easier!

one pot salsa chicken quinoa topped with avocado pico de gallo

One Pot Salsa Chicken Quinoa

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Weeknight One Pot Salsa Chicken Quinoa

This salsa chicken quinoa is made in one pot and is perfect for a weeknight meal! Top with avocado pico de gallo, lime and sour cream.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 large or 2 small bell peppers, chopped
  • 3 garlic cloves, minced
  • 1 ½ cups shredded or chopped cooked chicken
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 cup uncooked quinoa, rinsed
  • 1 (14 ounce) can black beans, drained and rinsed
  • 1 cup corn (fresh or frozen works)
  • 1 cup mild or medium salsa (or hot, if you want!)
  • 2 cups chicken stock
  • 1 cup freshly grated cheddar cheese
  • toppings: sliced green onions, sour cream, cotija cheese, more salsa
  • lime wedges, for spritzing

avocado pico

  • 2 avocados, cubed
  • ½ cup diced tomatoes
  • ¼ cup diced red onion
  • ½ cup chopped cilantro
  • 2 limes, freshly juiced
  • salt and pepper

Instructions

  • Heat the olive oil in large skillet over medium-low heat. Add in the onion, peppers, and garlic with a bit pinch of salt and pepper and stir. Cook for about 5 minutes, until the vegetables have softened. Stir in the shredded chicken. Add in the paprika, chili powder and cumin with one more pinch of salt and pepper. Cook for 2 to 3 minutes to activate the spices.
  • Add the quinoa, beans, corn, salsa and chicken stock. Bring the mixture to a boil then reduce it to a simmer and cover it. Cook for 15 minutes, then remove the lid and stir. If the liquid hasn’t fully absorbed yet, continue to cook for another 5 minutes.
  • Stir in the cheese. Serve the quinoa and top with the avocado pico, such as sour cream or yogurt, green onions, lime and cotija cheese. Spritz with a wedge of lime. Leftovers stay great in the fridge!

avocado pico de gallo

  • Combine everything in a bowl and season with salt and pepper. This stays okay sealed in the fridge overnight, but the avocado will brown a bit. To serve, make it right before eating.

one pot salsa chicken quinoa topped with avocado pico de gallo

Any excuse for some chips!

The post Weeknight One Pot Salsa Chicken Quinoa. appeared first on How Sweet Eats.

Zucchini Lasagna Bolognese with Spicy Basil Breadcrumbs.

Okay this zucchini lasagna bolognese may be my favorite dish of the entire summer. And that sure is saying something. Right?! I can’t even TELL you how obsessed we are with this meal. It was one of those that I couldn’t get out of my head. Honestly, I was inspired a few weeks ago by […]

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Okay this zucchini lasagna bolognese may be my favorite dish of the entire summer.

zucchini lasagna bolognese

And that sure is saying something. Right?!

I can’t even TELL you how obsessed we are with this meal. It was one of those that I couldn’t get out of my head. Honestly, I was inspired a few weeks ago by our August book club pick – the School of Essential Ingredients – where she talks about a bolognese. And if you have my book The Pretty Dish, you know it holds our all-time favorite bolognese recipe.

zucchini sweating

So THEN, combined with my obsession with zucchini? I could not be stopped. I basically made it for breakfast one day.

It.was.incredible.

making turkey bolognese

I don’t always love replacing noodles with zucchini. And I’m not saying this should replace your favorite lasagna. I’m saying… make this in addition to it. Let this be your summer lasagna. It is so fantastic and I need you to experience it! 

It’s cheesy. Bubbly. Saucy. Comforting. Absolutely delicious. It is all the things!

turkey bolognese

Let me tell you about the zucchini lasagna bolognese layers:

We have zucchini, obviously. 

We have a turkey bolognese, which is a little riff on my favorite one in second cookbook, and it uses a jarred sauce, but it is still loaded with flavor. It’s very semi-homemade, if you will. 

Then, there’s the cheesy ricotta layer. 

Lots of grated cheese.

And then!

In addition to our slightly high-maintenance lasagna, we’re adding in an extra step. I promise it’s worth it. While the lasagna is in the oven, making some spicy basil breadcrumbs.

Yes, spicy basil breadcrumbs!!

layering the zucchini lasagna bolognese

Making these separate allows them to add extra crunch to the top of the dish. They don’t melt into the cheese layer. Instead, they blanket the top, adding excellent crispy crunch. And flavor, of course.

Doesn’t that all sound insane!?

zucchini layers in lasagna

So here’s the kicker.

The dish is not difficult to make. But it does require a few steps and there are two important things you MUST do if you want this to work.

First, you must must must sweat out the zucchini before making this. So slice your zucchini, sprinkle it with salt, and then let it go for at least 30 minutes. Make the bolognese, make the ricotta, do laundry, whatever. Just let it sit and sweat out the water so your dish isn’t liquidy!

zucchini lasagna bolognese

Next, you also must let it sit for at least 30 minutes (or more) before slicing into it. Just like a regular lasagna. You have to let this settle once it finishes baking. Then (as you can see in the pictures below!), it will slice nicely and not be a watery mess. 

zucchini lasagna bolognese

Those two things are KEY to perfect zucchini lasagna. Unfortunately, they do add some time to this dish. It’s mostly passive time, so don’t freak out when you see how long this takes! I promise you it’s worth it. 

zucchini lasagna bolognese

I already have an incredible lasagna bolognese recipe here on the blog, but I’m telling you… this one… it’s is SPECIAL.

Plus, vegetables!

zucchini lasagna bolognese

Hello dinner tonight!

sliced zucchini lasagna bolognese

Zucchini Lasagna Bolognese

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Zucchini Lasagna Bolognese

This zucchini lasagna bolognese is summer dinner perfect. It's loaded with flavor and topped with spicy basil breadcrumbs. Delish!
Course Main Course
Cuisine American
Prep Time 50 minutes
Cook Time 40 minutes
Resting time 30 minutes
Total Time 2 hours
Servings 8 people
Author How Sweet Eats

Ingredients

  • 4 to 5 medium-sized zucchini squash
  • kosher salt
  • freshly cracked pepper
  • 1 tablespoon olive oil
  • 1 small sweet onion, diced
  • 12 ounces cremini mushrooms, chopped
  • 4 garlic cloves, minced
  • 1 pound ground turkey
  • 1 tablespoon tomato paste
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1 24 ounce jar marinara sauce
  • ¼ cup half and half
  • ¼ cup finely grated parmesan cheese
  • 16 ounces ricotta cheese
  • 1 large egg
  • cup finely grated parmesan cheese
  • ½ teaspoon dried basil
  • 16 ounces freshly grated mozzarella or provolone cheese
  • 8 ounces fresh mozzarella, sliced
  • parmesan cheese, for sprinkling
  • fresh basil, for topping

spicy basil breadcrumbs

  • 1 tablespoon butter
  • ½ cup seasoned panko breadcrumbs
  • ½ teaspoon dried basil
  • ¼ teaspoon crushed red pepper flakes

Instructions

  • Cut the zucchini into thin slices, about ⅛ inch. I find this works best with a knife, as I actually like the slices about ⅛ inch thick. If you’d like thinner slices, use a mandolin or vegetable peeler. You are going to need 4 layers of slices, and with the 9x13 inch dish, I usually need approximately 7 slices across for each layer. So in totally, roughly 28 to 32 slices.
  • Place the zucchini in a single layer on paper towels or kitchen towels. Sprinkle it all over with salt. Let it sit for at least 30 minutes, but even up to 60 minutes. This will remove the water so the lasagna isn’t watery. While the zucchini sweats, make the bolognese.
  • Preheat the oven to 400 degrees F.
  • Heat the olive oil in a large skillet or pot over medium-low heat. Stir in the onions, mushrooms and garlic with a pinch big of salt and pepper. Cook until softened, stirring often, about 5 to 6 minutes. Add in the ground turkey. Cook until browned, stirring and breaking apart the meat, about 5 to 6 minutes. Once browned, stir in the tomato paste, basil, oregano and pepper flakes.
  • Add in the marinara sauce. Stir in the half and half and the parmesan cheese. Taste and add more salt and pepper if you think it needs it! This will differ depending on the brand of sauce you use. Let this sit over low heat, stirring occasionally, while you make the ricotta mixture.
  • In a bowl, stir together the ricotta cheese, egg, parmesan and basil until combined.
  • Now it’s time to make the lasagna! Press towels over the zucchini very well to remove all the liquid. Place a few spoonfuls of the bolognese sauce in the bottom of a 9x13 inch baking dish. Layer one row of zucchini slices in a single layer.
  • Spoon some of the bolognese all over the zucchini slices. Take a third of the ricotta mixture and dollop it all over the meat, using your spoon to spread it out if you’d like. Sprinkle on a few handfuls of the grated mozzarella cheese. Add another layer of the zucchini slices.
  • Repeat what you just did. Add the bolognese sauce, a third of the ricotta mixture, then a sprinkle of cheese. Add another layer of zucchini slices. Add more bolognese sauce, the remaining ricotta mixture, and a sprinkle of cheese. Top with the final layer of zucchini slices.
  • For the final layer, add the bolognese sauce. Top with the fresh mozzarella slices. Add any remaining grated cheese. Bake the lasagna for 35 to 40 minutes.
  • Once finished, let it set up for another 30 to 45 minutes. I know this is difficult, but just like with regular lasagna, it will cut so much nicer if it sits and settles. This will NOT slice into perfect layered slices, but if you let it sit before slicing, it will slice nicely and shouldn’t be a watery mess!
  • Before slicing, top with the basil breadcrumbs, extra parmesan and fresh basil. Devour!!

spicy basil breadcrumbs

  • While the lasagna is baking, make the breadcrumbs. Heat the butter in a skillet over medium heat. Once melted, stir in the breadcrumbs, basil and pepper flakes. Cook for 1 to 2 minutes, tossing, until browned and crispy. Sprinkle on the lasagna when it comes out of the oven.

Notes

If you have extra bolognese, store it in the fridge and serve with pasta.
If you want to make this in a 9x9 inch dish, you can halve everything and it will work!

zucchini lasagna bolognese

I mean, the CHEESE!

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Grilled Cilantro Lime Chicken with Peach Pico de Gallo.

This grilled cilantro lime chicken is a summer’s night dream. You know I’m all about the non-boring chicken dinners, right?! Well, this one isn’t fancy but it’s flavorful and perfect for hot summer nights. Ever since I made our favorite tortellini salad (ever!), we’ve become hooked on the cilantro lime vinaigrette. It is SO good […]

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This grilled cilantro lime chicken is a summer’s night dream.

grilled cilantro lime chicken with peach pico de gallo

You know I’m all about the non-boring chicken dinners, right?!

Well, this one isn’t fancy but it’s flavorful and perfect for hot summer nights.

cilantro lime marinade ingredients

Ever since I made our favorite tortellini salad (ever!), we’ve become hooked on the cilantro lime vinaigrette. It is SO good and even though I really like cilantro, I don’t think it’s very cilantro-y. Like I know people who don’t love cilantro and even they enjoy that dressing in the tortellini salad.

So then, I started using it as a marinade! I have a recipe with steak and cilantro lime marinade coming up in my next book, so I figured… why not throw some chicken in there as well.

chicken marinating in cilantro lime dressing

This is one of my quintessential summer dinners. I mean, honestly, many nights I could just eat corn on the cob and tomatoes with mozzarella and call it a day. The fresh, summery garden produce just calls to me right now like nothing else.

Of course (shocker), it’s not even to sustain Eddie for dinner, so I have to get creative. Many days I just have no desire to turn on the oven. I will make as MANY things on the grill that I can, even if they seem a but outlandish. But it works, I swear.

diced peaches

This chicken (you can use breasts or thighs!) is marinated a cilantro lime vinaigrette, grilled to perfection and served with a peach pico de gallo on top.

YUM.

peach pico de gallo

If you have a copy of The Pretty Dish, then you know that how much I love a good peach salsa. The version in my book uses corn, and I make a different version every week. But I can say with certainty that it is something I make every.single.week in the summer. Friends just die over it. It’s fresh, sweet, spicy – so good with chips. 

This one is pretty darn simple – it’s essentially a pico de gallo with diced peaches thrown in. I CRAVE this. It’s sweet and spicy and crunchy and limey. The sweetness that the peaches add? Phenomenal. And I never even knew I wanted something sweet in my pico!

grilled cilantro lime chicken with peach pico de gallo

It looks like a bit of a boring dinner but if you’re someone who loves a quick summer dish that can be made mostly on the grill, here you go! I like to throw a few ears of corn on the grill along with the chicken to complete the meal. You can eat it as is, chop it all up and throw it on a salad, mix it in a rice bowl – anything! 

And I mean, it definitely leaves room for ice cream after.

grilled cilantro lime chicken with peach pico de gallo

Grilled Cilantro Lime Chicken

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Grilled Cilantro Lime Chicken

This grilled cilantro lime chicken is juicy and flavorful and topped with a spicy, sweet peach pico de gallo! Perfect for summer nights.
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

cilantro lime chicken

  • 1 pound boneless, skinless chicken breasts
  • 1/4 cup fresh cilantro
  • 3 tablespoons freshly squeezed lime juice
  • 1 1/2 tablespoons honey
  • 2 garlic cloves, minced or pressed
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • pinch crushed red pepper flakes
  • 1/3 cup extra virgin olive oil

peach pico de gallo

  • 1 cup cherry tomatoes, chopped
  • 1 peach, diced
  • 1 shallot. diced
  • 1 jalapeno pepper, seeded and diced
  • 3 tablespoons chopped fresh cilantro
  • 1 lime, freshly juiced
  • pinch of salt and pepper

Instructions

cilantro lime chicken

  • Place the chicken in a bowl, baking dish or resealable bag.
  • Combine the cilantro lime juice, honey, garlic, salt, pepper, pepper flakes and olive oil in a blender until combined. Pour the mixture over the chicken. Let it marinate in the fridge for at least 30 minutes or up to 2 hours.
  • Preheat the grill to high for at least 10 minutes. I like mine around 500 or 550 degrees!
  • Remove the chicken from the marinade and let any excess drip off. Place the chicken on the grates and grill for 5 to 6 minutes per side, or until the internal temperature reaches 165 degrees F.
  • While the chicken grills, I also like to throw some corn on the cob directly on the grill. I grill it for about 10 minutes, turning occasionally.
  • Let the chicken rest for 5 minutes then slice it and serve with the peach pico on top.

peach pico de gallo

  • Combine all the ingredients in a bowl and stir until combined. You can make this a day ahead of time - it’s great even if it sits for 10 to 15 minutes!

grilled cilantro lime chicken with peach pico de gallo

Could eat that pico with a spoon.

The post Grilled Cilantro Lime Chicken with Peach Pico de Gallo. appeared first on How Sweet Eats.

Summer Pesto Mini Meatball Soup.

Um how delicious is this summer pesto mini meatball soup? It’s just the cutest too. Sure, it’s in the 90s this week and might stay there for the remainder of the month, but nothing can keep me from a comforting bowl of soup. Am I right? Summer soup for me usually means chowder (and yes […]

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Um how delicious is this summer pesto mini meatball soup?

summer pesto mini meatball soup

It’s just the cutest too.

Sure, it’s in the 90s this week and might stay there for the remainder of the month, but nothing can keep me from a comforting bowl of soup.

Am I right?

mini chicken meatballs

Summer soup for me usually means chowder (and yes I have another one coming!) but the thought of this pesto-y, brothy bowl sounded amazing right now. 

Plus, mini meatballs!

This soup reminds me a little of my homemade spaghettios, and not just because I use the same noodles. While these tiny noodles are the best, I love how simple and flavorful the meal is. I guess it’s sort of like spaghettios, meatballs included, without the tomato sauce?!

Which means I looooove it. 

annelini pasta

I made a mini chicken meatball soup years ago and it’s still a really popular recipe here on the site. Of course, you can make these meatballs any size you’d like, but making them tiny means they are spoonable and therefore, makes the entire bowl more enjoyable. 

It’s a whole meal in a bowl, but soup!

summer pesto mini meatball soup

Here’s the deal with the pesto!

I’m including a smaller batch pesto recipe below, but you could totally use a good jarred pesto if you have one that you enjoy. This is also a recipe that you can make when you have leftover pesto, or pesto frozen from earlier in the year. As long as you’re using a pesto that you like, it will work in the soup. 

And this goes for any pesto! I’ve done kale pesto, pistachio pesto, arugula pesto and many more. All of them will work here!

summer pesto mini meatball soup with spoon

The pesto works in magic ways: we’re using it to flavor the meatballs (which is incredible!) and then we’re also stirring it into the soup. Then, you can even finish off the soup with a big dollop of it on top.

It’s the BEST way to enjoy pesto. Loaded with flavor! 

summer pesto mini meatball soup with spoon

The soup comes together pretty quickly too. You can make the pesto and even the meatballs ahead of time if you wish. You can even make a batch of meatballs and freeze them! It’s a great freezer prep meal that just requires a bit of defrosting before cooking.

And it’s ridiculously comforting, without being heavy.

summer pesto mini meatball soup with spoon

Hello dinner tonight!

summer pesto mini meatball soup

Pesto Mini Meatball Soup

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Summer Pesto Mini Meatball Soup

This summer pesto mini meatball soup is the perfect comfort food in warmer months! Lots of fresh basil, a delicious broth and noodles. Delish.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

small batch pesto

  • 1 cup packed fresh basil
  • ¼ cup finely grated parmesan cheese
  • 2 tablespoons pine nuts, toasted
  • 2 garlic cloves
  • pinch of crushed red pepper
  • salt and pepper
  • ½ cup extra virgin olive oil

mini meatballs & soup

  • 1 pound lean ground chicken or turkey
  • ¼ cup seasoned breadcrumbs, panko or fine crumbs both work
  • 3 tablespoons pesto
  • 2 tablespoons parmesan cheese
  • salt and pepper
  • 2 tablespoons olive oil
  • 1 shallot diced
  • 8 cups chicken stock or broth, low sodium is fine - you may want a pinch more salt
  • 12 ounces tiny cut pasta, like ditalini or annellini
  • fresh basil, for topping
  • shaved parmesan, for topping

Instructions

pesto

  • Place the basil, parmesan, pine nuts, garlic, red peppers flakes and a pinch of salt and pepper in the bowl of your food processor or blender. Pulse until small pieces remain. Blend while streaming in the olive oil until combined. You can store extras of this in the fridge for about a week.

mini meatballs & soup

  • In a bowl, combine the chicken/turkey with the breadcrumbs, parmesan cheese, pesto and a pinch of salt and pepper. Mix until just combined the form the mixture into mini meatballs. (Or large! Whatever you prefer!)
  • Heat a large stock pot over medium heat and add 1 tablespoon of olive oil. Add the meatballs in a single later, browning on all sides, about 8 to 10 minutes total. Remove the meatballs from the pan and place them on a plate.
  • Keep the pot over medium heat and add the remaining olive oil. Stir in the shallot with a pinch of salt and cook until translucent, about 5 minutes. Add the meatballs back to the pot. Add in the broth.
  • Bring the mixture to a simmer and stir in the pasta. Cook, uncovered and stirring often, until the pasta is al dente, about 10 minutes. Taste and season with more salt and pepper if needed. Once the pasta is cooked, stir in 1 or 2 tablespoons of the pesto. (Note: the soup is not a pretty color!) Ladle the soup into bowls and the stir in more pesto on a bowl-by-bowl basis, however much you want. Garnish with shaved parmesan and extra fresh basil and serve!

up close summer pesto mini meatball soup

Garlic bread on the side please!

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Baked Popcorn Chicken with Raspberry Hot Honey.

Who wants to make baked popcorn chicken with me today! And I’m back with more hot honey too. Hope you’re not sick of it yet. Because this version has a BIG twist. Say hello to raspberry hot honey, which might just be your new favorite thing. You can put it on this chicken, you can […]

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Who wants to make baked popcorn chicken with me today!

baked popcorn chicken with raspberry hot honey

And I’m back with more hot honey too.

Hope you’re not sick of it yet. Because this version has a BIG twist.

Say hello to raspberry hot honey, which might just be your new favorite thing. You can put it on this chicken, you can put it on watermelon wedges. This is a dream.

I mean, is there anything more versatile than that? So good.

raspberry puree and jalapeno in honey

Okay but before that, let’s talk chicken. I basically use my own darn blog so I don’t have to eat boring chicken recipes. And since I started 11 years ago, I have posted a ton, and I do mean a TON, of baked crispy chicken recipes.

They are easily my favorite thing to make. Everyone loves them. They are simple. They can be used in so many different ways. Wowza.

One of the ones that you always go crazy for are these pretzel crusted chicken fingers with hot honey. So yes, this is sort of like that, but… not. 

Not exactly, of course.

panko flour coated chicken pieces

Here, we’re soaking our chicken nugget pieces in buttermilk (remember I used to do this alllll the time, back in the day?) and then dredging them in a mixture of flour and panko. But we’re still baking them! Using my wire rack trick, getting them extra crispy crunchy.

If you go watch on instagram later today, you can see me make these step by step! 

raspberry hot honey

Once the chicken is done, you can drizzle it with the hot honey or dip it in the hot honey.

And this might be my favorite variety of hot honey yet.

drizzling raspberry hot honey on popcorn chicken

The raspberries add a little more sweetness that really balances out the hot peppers. They also turn the hot honey the most gorgeous shade of pink, so of course I’m here for that. OF COURSE. 

baked popcorn chicken with raspberry hot honey

This is a recipe you can make for lunch or dinner, or even as an app for a crowd. While I don’t love next-day leftovers of this chicken (Eddie does, so that’s saying something), at room temp, they do hold up well. Meaning you could make them about an hour or so before a get together and keep them warm. They will stay flavorful and crunchy! Yes!

Oh and let’s also talk about how we can make strawberry hot honey too. Or blueberry?! And blackberry, of course. I’m obsessed. Keep this stored in your fridge, drizzle it on EVERYTHING – seriously. Fish, shrimp, chicken, fruit, dessert – the options are absolutely endless.

And I’m in love.

raspberry hot honey

Baked Popcorn Chicken with Raspberry Hot Honey

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Popcorn Chicken with Raspberry Hot Honey

Baked popcorn chicken is super crispy and crunchy and baked! Serve with a drizzle or dip of fresh raspberry hot honey for extra zing.
Course Main Course
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

raspberry hot honey

  • 4 ounces fresh raspberries
  • 2 tablespoons water
  • ¾ cup honey
  • 1 jalapeño pepper, thinly sliced

popcorn chicken

  • 1 pound boneless, skinless chicken breasts, cut into pieces
  • 2 cups buttermilk
  • 1 ¼ cups flour
  • 1 cup panko bread crumbs
  • 2 teaspoons garlic powder
  • 2 teaspoons smoked paprika
  • salt and pepper

Instructions

raspberry hot honey

  • Place the raspberries and water in a blender and blend until pureed. Pour the mixture through a fine mesh strainer set over a bowl, pressing with a back of the spoon to capture the seedless berry puree. You only need 2 to 3 tablespoons of puree!
  • To make the honey, combine 2 tablespoons of the puree with the honey and sliced jalapeno in a saucepan. Bring the mixture to a simmer, stirring to combine. Let it cool to room temperature then use as desired - as a dip or drizzle. You can store this in the fridge for a few days!

popcorn chicken

  • Place the chicken pieces in a baking dish and cover with the buttermilk. Cover the baking dish and place it in the fridge for at least 1 hour (or longer).
  • Preheat the oven to 450 degrees F. Line a baking sheet with a wire rack. Spray the wire rack with nonstick spray.
  • Remove the chicken in buttermilk from the fridge about 15 minutes before making. Combine the flour, panko and spices on a plate with a generous pinch of salt and pepper. Take each piece of chicken out of the buttermilk and place it directly into the flour panko mix, tossing to coat. Place it on the wire rack and repeat with remaining chicken.
  • Bake the chicken pieces for 15 minutes, then rotate the pan and bake for 10 to 15 minutes more, until golden and crunchy.
  • Remove the chicken and serve with the raspberry hot honey. You can drizzle it on or use it for dipping!

baked popcorn chicken with raspberry hot honey

More crispy crunchy bites please.

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Grilled Buffalo Chicken Sandwiches.

With gorgonzola slaw! Oh yes. Make these buffalo chicken sandwiches happen tonight please. You know how sometimes you get a crazy craving in your head? One that just sounds so good and you can’t get rid of it? This sandwich is a direct result of that. I’ve always been a cravings based person (except when […]

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With gorgonzola slaw! Oh yes. Make these buffalo chicken sandwiches happen tonight please.

grilled buffalo chicken sandwiches with gorgonzola slaw

You know how sometimes you get a crazy craving in your head? One that just sounds so good and you can’t get rid of it?

This sandwich is a direct result of that.

grilled buffalo chicken

I’ve always been a cravings based person (except when I was pregnant, weirdly enough!) and that’s never really changed. So when I thought of grilled buffalo chicken sandwiches, I couldn’t get them out of my head.

And it’s no secret that I’m a huge fan of buffalo wing flavored, well… ANYTHING. 

gorgonzola slaw

While we’ve been quarantining, I’ve succeeded at a few things – most notably, making perfect grilled chicken. I don’t know why or how, but it’s like most other things in cooking – after doing it over and over again, you just get a feel for it and know when the chicken is ready.

So we’ve had a lot of grilled chicken! Eddie doesn’t mind. Obviously. 

When you grilled it and slather it in buttery hot sauce? Wow. It doesn’t get better.

grilled buffalo chicken

The other, maybe even more incredible, thing about this sandwich? The gorgonzola slaw. OH YES OH YES. 

It’s crunchy, flavorful and just barely creamy. Basically the perfect consistency! 

The gorgonzola slaw is from a recipe in my first cookbook, Seriously Delish. I served it on slow roasted chicken tacos and it’s easily one of my favorite things in the whole book.

grilled buffalo chicken sandwiches with gorgonzola slaw

So that’s what we have here! Gorgonzola slaw on top of saucy, slightly spicy grilled chicken. Maybe a little blue cheese sauce if you want.

Serve on a toasty, buttery and soft brioche bun. 

It is heaven!

grilled buffalo chicken sandwiches with gorgonzola slaw

This is a quick and easy meal that you can throw together for dinner. You can make the slaw a bit ahead of time and it even keeps well in the fridge for leftovers. There’s a lot of flavor, texture and it’s satisfying too.

You can also slice the chicken and serve it over the slaw, minus the bun! 

We’ve got it all covered for dinner now.

grilled buffalo chicken sandwiches with gorgonzola slaw

Grilled Buffalo Chicken Sandwiches

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Grilled Buffalo Chicken Sandwiches

These grilled buffalo chicken sandwiches are smoky and saucy and topped with refreshing gorgonzola slaw and a spritz of lime!
Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 4 to 6 thin sliced chicken breasts (I slice 3 breasts in half)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • salt and pepper
  • ½ cup hot sauce (like frank’s red hot or frank’s buffalo wing)
  • 3 tablespoons unsalted butter
  • brioche buns, for serving
  • ranch or blue cheese dressing, for serving

gorgonzola slaw

  • 2 to 3 cups chopped/shredded green or savoy cabbage, or 1 (14oz) bag coleslaw mix
  • 1 large carrot, peeled into ribbons
  • 4 ounces crumbled gorgonzola cheese, plus extra for serving if you wish
  • 3 tablespoons plain greek yogurt
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon olive oil, or avocado oil or another oil you love
  • salt and pepper

Instructions

  • Preheat your grill to the highest setting.
  • For the chicken, I like to use thin sliced breasts because I think they are easier to eat on a sandwich. I usually buy chicken breasts and slice them in half lengthwise.
  • Season the chicken breasts all over with a pinch of salt, pepper and the smoked paprika and garlic powder.
  • Heat a small saucepan over medium heat and place the hot sauce and butter in it. Cook just until the butter melts, stirring often. You can also do this in the microwave!
  • You want the grill heat between 400 and 450 degrees, so reduce the heat slightly if needed. Place the chicken on the grill. Grill for 4 minutes, then flip and grill for 3 minutes more. Brush the chicken with the buffalo wing sauce. Flip, brush the other side, and grill for another minute. You can do this 1 or 2 more times, you want the internal temperature to be 165 degrees F. It may take more or less time based on the thickness of your chicken breast! You can also throw the buns on the grill for 1 to 2 minutes if you’d like.
  • When the chicken is done, remove it from the grill and brush it with more of the buffalo sauce.
  • To serve, if desired you can add a little bit of blue cheese dressing or ranch on the bottom of the bun. Top with the chicken breast (or 2, if you’re my husband), then top with the slaw. You can add an extra sprinkle of gorgonzola too! Eat immediately. Yum.

gorgonzola slaw

  • Place the shredded cabbage and carrots in a large bowl. In a smaller bowl, whisk together the cheese, yogurt, lime juice and olive oil. Pour it over the cabbage and toss thoroughly until everything is combined. Season with a generous pinch of salt and pepper and toss well. The slaw will not be super creamy and saucy - it’s very much a light coating.

grilled buffalo chicken sandwiches with gorgonzola slaw

Take.a.bite.

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