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Buffalo Ranch Chicken Sandos

Buffalo Ranch Chicken Sandos

with Creamy Slaw

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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?

Tags:Easy PrepSpicy
Allergens:MilkWheatEggsSoy

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time15 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

3 ounce

Carrot

2 unit

Scallions

9 ounce

Fully Cooked Chicken Breasts

4 ounce

Shredded Red Cabbage

4 tablespoon

Sour Cream

(ContainsMilk)

5 teaspoon

White Wine Vinegar

2 unit

Brioche Buns

(ContainsMilk, Wheat, Eggs, Soy)

7.2 g

Frank's Seasoning Blend

3 unit

Frank's Red Hot Sauce

1.5 ounce

Buttermilk Ranch Dressing

(ContainsMilk, Eggs)

Not included in your delivery

1 teaspoon

Cooking Oil

1.5 teaspoon

Sugar

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories750 kcal
Fat43 g
Saturated Fat17 g
Carbohydrate58 g
Sugar16 g
Dietary Fiber3 g
Protein37 g
Cholesterol185 mg
Sodium2200 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Grater
Medium Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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.

4

• 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.