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 hot sauce, bottled
3/4 cup red onion, sliced
3/4 cup cucumber, sliced
1/2 cup ranch dressing, bottled, chilled
4 long sub buns, split
4 red bibb lettuce leaves
2 stalks celery, sliced in strips
4 tablespoons blue cheese, crumbled
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.
Serves 5
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