Buffalo chicken supper in a sub
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chicken breast tenders |
| 1 | teaspoon | Garlic powder |
| 1 | teaspoon | Chili powder |
| ½ | teaspoon | Paprika |
| 2 | tablespoons | Flour |
| 1 | tablespoon | Olive oil |
| 2 | tablespoons | Bottled hot sauce |
| ¾ | cup | Sliced red onion |
| ¾ | cup | Sliced cucumber |
| ½ | cup | Bottled ranch dressing |
| 4 | Long sub buns, split | |
| 4 | Red bibb lettucer leaves | |
| 2 | Stalks celery, sliced in | |
| Strips | ||
| 4 | tablespoons | Crumbled bleu cheese |
Directions
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 bleu cheese. typed by jessann :)