Buffalo Chicken Sandwiches With Celery Slaw


  • 3 boneless
  • ¼ cup (60 g) sour cream
  • 2 tbsp (30 ml) white wine vinegar
  • ¼ tsp kosher salt
  • ¼ tsp freshly ground
  • 2 ounces (57 g) crumbled
  • 2 stalks celery
  • 2 scallions
  • ¼ head iceberg lettuce
  • ¼ cup (60 g) ketchup
  • ¼ cup (65 g) buffalo
  • 1 tbsp (15 ml) Water
  • 4 rolls
  • Place the rack in the cooking pot, add 1 inch (2.5 cm) of water, press Steam, and adjust the timer to 20 Minutes.
  • Once the water is boiling, place the chicken on the rack, cover with the lid, and steam until the chicken is cooked through, 10 to 12 Minutes. Press Cancel.
  • Transfer the chicken to a plate and let rest until cool enough to handle. Shred the chicken into large pieces.
  • While the chicken cools, make the celery slaw. In a medium bowl, whisk together the sour cream, vinegar, salt, and black pepper. Stir in the blue cheese. Toss with the celery and scallions, then fold in the lettuce.
  • Carefully remove the rack and rinse out the cooking pot. Add the ketchup, buffalo wing sauce, and water to the clean cooking pot, and mix to combine. Press Sear/Sauté and bring to a simmer. Press Cancel.
  • Add the shredded chicken to the cooking pot and toss in the sauce to coat.
  • Pile the buffalo chicken on the bottom half of the rolls, then top each sandwich with the celery slaw and roll tops.
Previous Next