Buffalo Chicken Supper In A Sub
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Jaw, Poultry, Sandwiches | 4 | Servings | |
INGREDIENTS
| 1 | lb | Chicken breast tenders |
| 1 | t | Garlic powder |
| 1 | t | Chili powder |
| 1/2 | t | Paprika |
| 2 | T | Flour |
| 1 | T | Olive oil |
| 2 | T | Bottled hot sauce |
| 3/4 | c | Sliced red onion |
| 3/4 | c | Sliced cucumber |
| 1/2 | c | Bottled ranch dressing |
| 4 | Long sub buns, split | |
| 4 | Red bibb lettucer leaves | |
| 2 | Stalks celery, sliced in | |
| Strips | ||
| 4 | T | Crumbled bleu cheese |
INSTRUCTIONS
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 :) Posted to MM-Recipes Digest V5 #011 by "J. Wildes" <jessann@texas.net> on Jan 11, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 488
Calories From Fat: 267
Total Fat: 29.8g
Cholesterol: 54.7mg
Sodium: 1185.1mg
Potassium: 438.4mg
Carbohydrates: 35g
Fiber: 3g
Sugar: 2.6g
Protein: 20.1g