When you mix spicy buffalo sauce with cooling ranch dressing, there’s almost no better flavor combination. Tonight, buffalo and ranch are the secret sauces to these mouthwatering chicken sandos. Plus, why just drizzle creamy dressing on your sando when you can have a creamy slaw on the side, too?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Fully Cooked Chicken Breasts
Shredded Red Cabbage
White Wine Vinegar
Brioche Buns(ContainsMilk, Eggs, Soy, Wheat)
Frank's Seasoning Blend
Frank's Red Hot Sauce
Buttermilk Ranch Dressing(ContainsMilk, Eggs)
• Preheat oven to 400 degrees. (TIP: If you have a toaster oven, feel free to skip preheating.) Wash and dry produce. • Trim and peel carrot; grate on the largest holes of a box grater over a medium bowl. Trim and thinly slice scallions, separating whites from greens. • Thinly slice chicken* crosswise.
• To bowl with carrot, add cabbage, scallion greens, sour cream, half the vinegar, and 1½ tsp sugar (for 4 servings, use all the vinegar and 3 tsp sugar). Season with a big pinch of salt and pepper; toss to combine. • Halve buns. Toast cut sides up directly on oven rack (or in a toaster oven) until golden brown, 2-3 minutes.
• Heat a drizzle of oil in a large pan over medium heat. Add scallion whites; cook for 30 seconds. • Stir in Frank’s Seasoning, Frank's Hot Sauce, and 2 TBSP butter (4 TBSP for 4 servings); cook, stirring, until butter has melted. • Add chicken and cook, stirring, until chicken is warmed through, 2-3 minutes. Season with salt and pepper.
• Fill buns with buffalo chicken and a bit of creamy slaw if desired; drizzle with ranch dressing. • Divide sandos between plates and serve with remaining creamy slaw on the side.