Buffalo Ranch Chicken Sandos

Name: Buffalo Ranch Chicken Sandos with Creamy Slaw
Total time: 15 min
Yield: 2
Cuisine: North America
Ingredients: 3 ounce Carrot; 2 unit Scallions; 9 ounce Fully Cooked Chicken Breasts; 4 ounce Shredded Red Cabbage; 4 tablespoon Sour Cream; 5 teaspoon White Wine Vinegar; 2 unit Brioche Buns; 7.2 g Frank's Seasoning Blend; 3 unit Frank's Red Hot Sauce; 1.5 ounce Buttermilk Ranch Dressing; 1 teaspoon Cooking Oil; 1.5 teaspoon Sugar; 2 tablespoon Butter; Salt; Pepper

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 Prep

•Spicy

Allergens:

Milk

•Wheat

•Eggs

The quantities provided above are averages only.

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

Total Time15 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

3 ounce

Carrot

2 unit

Scallions

9 ounce

Fully Cooked Chicken Breasts

4 ounce

Shredded Red Cabbage

4 tablespoon

Sour Cream

(Contains: Milk)

5 teaspoon

White Wine Vinegar

2 unit

Brioche Buns

(Contains: Wheat)

7.2 g

Frank's Seasoning Blend

3 unit

Frank's Red Hot Sauce

1.5 ounce

Buttermilk Ranch Dressing

(Contains: Eggs, Milk)

Not included in your delivery

1 teaspoon

Cooking Oil

1.5 teaspoon

Sugar

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ 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

•Peeler

•Grater

•Medium Bowl

•Large Pan

Instructions

PDF

• 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.