Buffalo Chicken Supper in a Sub

  • Yield: 4 servings


1pound chicken breast tenders
1teaspoon garlic powder
1teaspoon chili powder
1/2teaspoon paprika
2tablespoons flour
1tablespoon olive oil
2tablespoons bottled hot sauce
3/4cup sliced red onion
3/4cup sliced cucumbers
1/2cup bottled ranch dressing, chilled
4-- long sub buns, split
4-- red bibb lettuce leaves
2-- stalks celery, sliced in strips
4tablespoons crumbled blue cheese


  1. 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.