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Buffalo Chicken Supper in a Sub
1 pound chicken breast tenders
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon paprika
2 tablespoons flour
1 tablespoon olive oil
2 tablespoons bottled hot sauce
3/4 cup sliced red onion
3/4 cup sliced cucumbers
1/2 cup bottled ranch dressing, chilled
4 long sub buns, split
4 red bibb lettuce leaves
2 stalks celery, sliced in strips
4 tablespoons crumbled blue cheese
In plastic bag, mix together garlic powder, chili powder, paprika and flour; add
chicken and turn to coat. In large nonstick frypan, place olive oil over
medium-high heat. Add chicken and cook, turning, about 7 minutes or until fork
can be inserted with ease. Drizzle hot sauce over chicken, toss to coat; set
aside. In medium bowl, mix together onion, cucumber and ranch dressing. Inside
each bun, place 1 lettuce leaf and top with chicken and celery; spoon
onion-cucumber mixture on top. Sprinkle with blue cheese. Makes 4 servings.
***Write a review of this recipe!***
Recipe from the National Chicken Council
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