15-Min Buffalo Pulled Chicken Sandwich
with Pickles, Ranch & Cabbage Slaw
For these comforting sandwiches, you'll simmer tender pre-cooked chicken in our blazing buffalo sauce before piling it onto toasty buns with ranch dressing, pickles, and crispy onions for zesty flavor and contrasting texture in every bite. A cooling cabbage slaw rounds out the meal.
Details
For these comforting sandwiches, you'll simmer tender pre-cooked chicken in our blazing buffalo sauce before piling it onto toasty buns with ranch dressing, pickles, and crispy onions for zesty flavor and contrasting texture in every bite. A cooling cabbage slaw rounds out the meal.
Nutrition per serving
600 Calories Or Less
Ingredients
10 oz
Cooked Pulled Chicken
2 each
Burger Buns
4 oz
Shredded Cabbage & Carrots
3 tbsp
Ranch Dressing
4 tbsp
Buffalo Sauce
1 tbsp
Apple Cider Vinegar
3 oz
Pickle Chips
⅓ cup
Crispy Onions
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Make the slaw & toast the buns
In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Working in batches if necessary, add the buns, cut side down. Toast 1 to 2 minutes, or until lightly browned. Transfer to a work surface.
step 2
Cook the chicken
In the same pan, heat a drizzle of olive oil on medium-high until hot. Carefully add the pulled chicken (tearing the pieces apart before adding), 2 tablespoons of water (or 4 tablespoons for 4 servings), and up to half the buffalo sauce (you will have extra), depending on how spicy you'd like the dish to be; season with salt and pepper if desired. Cook, stirring occasionally, 2 to 3 minutes, or until combined, the sauce is slightly thickened, and the chicken is heated through. Turn off the heat.
step 3
Finish & serve your dish
Meanwhile, wash and dry the fresh produce. In a bowl, combine the cabbage and carrots, vinegar, and a drizzle of olive oil; season with salt and pepper if desired. Stir to combine. Assemble the sandwiches using the toasted buns, cooked chicken, ranch dressing, pickles, and crispy onions. Serve the sandwiches with the slaw on the side. Enjoy!
Instructions
step 1
Make the slaw & toast the buns
In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Working in batches if necessary, add the buns, cut side down. Toast 1 to 2 minutes, or until lightly browned. Transfer to a work surface.
step 2
Cook the chicken
In the same pan, heat a drizzle of olive oil on medium-high until hot. Carefully add the pulled chicken (tearing the pieces apart before adding), 2 tablespoons of water (or 4 tablespoons for 4 servings), and up to half the buffalo sauce (you will have extra), depending on how spicy you'd like the dish to be; season with salt and pepper if desired. Cook, stirring occasionally, 2 to 3 minutes, or until combined, the sauce is slightly thickened, and the chicken is heated through. Turn off the heat.
step 3
Finish & serve your dish
Meanwhile, wash and dry the fresh produce. In a bowl, combine the cabbage and carrots, vinegar, and a drizzle of olive oil; season with salt and pepper if desired. Stir to combine. Assemble the sandwiches using the toasted buns, cooked chicken, ranch dressing, pickles, and crispy onions. Serve the sandwiches with the slaw on the side. Enjoy!
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