HOW TO MAKE A GRILLED BUFFALO CHICKEN SANDWICH w/ Ranch Coleslaw

buffalo sauce

🥗Healthier: homemade hot sauce

💰Cheaper: hot sauce + butter

Homemade options can reduce sodium and additives.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat options lower calories while still melting well.

blue cheese dressing

🥗Healthier: Greek yogurt dressing

💰Cheaper: ranch dressing

Greek yogurt offers lower calories and a creamy texture.

buns

🥗Healthier: whole grain buns

💰Cheaper: white bread

Whole grain adds fiber while white bread is often cheaper.

Cut one large chicken breast in half and pound it out to make it thinner.

Season the chicken with Kinders buttery seasoning, Frank's Red Hot sauce, and a little olive oil, then mix well.

Marinate the chicken in the mixture for about 30 minutes to an hour, or overnight, covered with plastic wrap in the fridge.

Chop purple cabbage and grate almost a full large carrot (about 1/2 cup).

Roughly chop 2 green onions and add to the bowl with the cabbage and carrots.

Add 1/2 cup mayo, 1 tablespoon ranch seasoning mix, 1/2 teaspoon sugar, and a little cracked black pepper to the veggies.

Squeeze the juice of 1/2 lemon into the slaw mixture and toss everything together well.

Set the slaw in the fridge to develop flavors.

Preheat the grill and grill the marinated chicken, checking thickness and size for cooking time.

After a few minutes on one side, baste the chicken with a mixture of 1/4 cup Frank's Red Hot sauce, 2 tablespoons butter, and black pepper while it grills.

Top the chicken with a couple pieces of muenster cheese and grill until melted.

Toast the buns on the grill until warm and toasty.

Assemble the sandwich with a little mayo on the warm buns, the grilled chicken, ranch slaw, and slices of avocado.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens