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Chicken Roll
AmericanWeeknight

Chicken Roll

Juicy shredded chicken in a toasted roll with creamy mayo, crisp lettuce, and tangy hot sauce.

35 min4 portions

Ingrédients

  • 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

Préparation

  1. 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. 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. 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. 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. 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. 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.

Voir la préparation

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