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Chicken Sandwiches

with Buttermilk Dressing & Roasted Carrot Fries

30-Minute Meal
  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 670 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight’s chicken sandwiches get a lift from a lighter take on zesty ranch dressing. We’re combining the traditional buttermilk with Greek yogurt before seasoning it with a savory blend of dried herbs and spices, including parsley, dill, and garlic powder. Tangy pickle chips and thin-sliced lettuce complete the sandwiches with delicious crunch. (You may receive a romaine heart, or green or red-tipped baby romaine.)

fresh
ingredients
Chicken Sandwiches with Buttermilk Dressing & Roasted Carrot Fries
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare & roast the carrots:
1 Prepare & roast the carrots:

Preheat the oven to 475ºF. Wash, dry, and peel the carrots. Halve lengthwise, then crosswise. Place on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single layer. Roast 17 to 19 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, remove the roasted carrots from the oven. Set aside in a warm place.

Prepare the remaining ingredients & make the dressing:
2 Prepare the remaining ingredients & make the dressing:

While the carrots roast, halve the rolls. Wash and dry the lettuce. Cut off and discard the root end. Thinly slice the leaves. In a bowl, whisk together the buttermilk, yogurt, and spice blend; season with salt and pepper to taste.

Cook the chicken:
3 Cook the chicken:

While the carrots continue to roast, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Turn off the heat.

Toast the rolls:
4 Toast the rolls:

While the chicken cooks, place the rolls on a separate sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 4 to 6 minutes, or until lightly browned. Remove from the oven and transfer to a work surface.

Assemble the sandwiches & serve your dish:
5 Assemble the sandwiches & serve your dish:

Divide the dressing among the cut sides of the toasted rolls. Top the roll bottoms with the cooked chicken, pickle chips, and lettuce. Complete the sandwiches with the roll tops. Divide the sandwiches and roasted carrots among 4 dishes. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare & roast the carrots:

Preheat the oven to 475ºF. Wash, dry, and peel the carrots. Halve lengthwise, then crosswise. Place on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single layer. Roast 17 to 19 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, remove the roasted carrots from the oven. Set aside in a warm place.

2 Prepare the remaining ingredients & make the dressing:

While the carrots roast, halve the rolls. Wash and dry the lettuce. Cut off and discard the root end. Thinly slice the leaves. In a bowl, whisk together the buttermilk, yogurt, and spice blend; season with salt and pepper to taste.

Cook the chicken:
3 Cook the chicken:

While the carrots continue to roast, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Turn off the heat.

4 Toast the rolls:

While the chicken cooks, place the rolls on a separate sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 4 to 6 minutes, or until lightly browned. Remove from the oven and transfer to a work surface.

Toast the rolls:
Assemble the sandwiches & serve your dish:
5 Assemble the sandwiches & serve your dish:

Divide the dressing among the cut sides of the toasted rolls. Top the roll bottoms with the cooked chicken, pickle chips, and lettuce. Complete the sandwiches with the roll tops. Divide the sandwiches and roasted carrots among 4 dishes. Enjoy!