Chicken Roll
Juicy shredded chicken in a toasted roll with creamy mayo, crisp lettuce, and tangy hot sauce.
Zutaten
- 1.5 lb boneless skinless chicken breasts
- 1 cup chicken broth
- 1 tsp garlic powder
- 1/2 tsp paprika
- 3/4 tsp salt
- 1/4 tsp black pepper
- 3 tbsp mayonnaise
- 1 tbsp hot sauce · such as Frank's RedHot, adjust to taste
- 4 piece soft hoagie or sub rolls · split and lightly toasted
- 1 cup shredded iceberg or romaine lettuce
- 1 piece tomato · sliced thin
Zubereitung
- 1
Poach the chicken
Place chicken breasts in a medium saucepan. Pour in the chicken broth and enough water to just cover. Add garlic powder, paprika, salt, and pepper. Bring to a boil over medium-high heat, then reduce to a gentle simmer.
- 2
Cook through
Simmer the chicken for 15 minutes, or until cooked through with no pink remaining. Remove the chicken from the liquid and set on a cutting board. Reserve about 2 tablespoons of the cooking liquid.
- 3
Shred the chicken
Use two forks to pull the chicken apart into rough shreds. It should tear easily. Drizzle over the reserved cooking liquid to keep the chicken moist.
- 4
Mix the sauce
In a bowl, stir together the mayonnaise and hot sauce until smooth. Add the shredded chicken and toss until every piece is well coated.
- 5
Toast the rolls
Split the rolls and place them cut-side down in a dry skillet over medium heat for 1 to 2 minutes until lightly golden and just crisp.
- 6
Build and serve
Layer shredded lettuce and tomato slices on the bottom half of each roll. Pile the saucy chicken generously on top, close the roll, and serve immediately.
