Low Sodium Buffalo Chicken Sandwich

Elevate your sandwich game with this flavorful and guilt-free Low Sodium Buffalo Chicken Sandwich! Perfectly tender chicken breasts are baked in a zesty low-sodium buffalo sauce, then shredded to create a juicy, protein-packed filling. Served on toasted whole wheat rolls and topped with crisp lettuce, crunchy celery, and sweet grated carrots, each bite delivers the perfect balance of textures and bold flavors. A tangy Greek yogurt and dill dressing adds a creamy, healthy twist, making this sandwich a heart-smart option for lunch or dinner. Ready in just 40 minutes, this easy-to-make recipe proves that you don’t need excess salt to enjoy indulgent comfort food. Perfect for health-conscious foodies, it’s a must-try for your next meal!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 0.5 cup low sodium buffalo sauce
• 0.5 cup low sodium chicken broth
• 4 pieces whole wheat sandwich rolls
• 2 sticks celery, thinly sliced
• 1 large carrot, grated
• 4 pieces lettuce leaves
• 2 tablespoons unsalted butter
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.25 teaspoon black pepper
• 0.25 cup plain Greek yogurt
• 0.5 teaspoon dried dill
• 1 tablespoon apple cider vinegar

Directions

Step 1

Preheat oven to 375°F (190°C).

Step 2

In a medium saucepan, combine the low sodium buffalo sauce and chicken broth over medium heat.

Step 3

Add the garlic powder, onion powder, and black pepper to the sauce, stirring occasionally until it begins to simmer.

Step 4

Place the chicken breasts in an oven-safe baking dish.

Step 5

Pour the buffalo sauce mixture over the chicken breasts, coating them evenly.

Step 6

Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 7

After 20 minutes, remove the foil and bake for an additional 5 minutes or until the chicken is cooked through and tender.

Step 8

While the chicken is baking, melt the unsalted butter in a small skillet over medium heat.

Step 9

Slice the whole wheat sandwich rolls and lightly toast them in the butter until golden brown on both sides.

Step 10

In a small bowl, mix the plain Greek yogurt, dried dill, and apple cider vinegar to make a quick creamy dressing.

Step 11

Once the chicken is cooked, use two forks to shred the chicken in the sauce.

Step 12

Assemble the sandwiches: place lettuce leaves on the bottom half of each toasted roll, followed by a generous portion of shredded buffalo chicken.

Step 13

Top with sliced celery, grated carrots, and a drizzle of the yogurt dill dressing.

Step 14

Place the top half of the roll on each sandwich.

Step 15

Serve immediately and enjoy!

Nutrition Facts

Serving size	(1198.0g)

Amount per serving	% Daily Value*
Calories	1784.7

Total Fat 54.2g	0%
Saturated Fat 20.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 363.9mg	0%
Sodium 2312.0mg	0%
Total Carbohydrate 178.6g	0%
Dietary Fiber 21.2g	0%
Total Sugars 25.2g
Protein 150.2g	0%

Vitamin D 3.5IU	0%
Calcium 380.4mg	0%
Iron 12.6mg	0%
Potassium 2234.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.1%

Protein: 33.3%

Carbs: 39.6%