Crispy bread, spicy chicken, tangy fresh toppings and creamy avocado make this Buffalo Chicken Sandwich a keeper!
- 1 lb. chicken breasts, boneless skinless
- 1 1/2 cups buffalo sauce,
- 1-2 Roma tomatoes
- 1/4 head red cabbage
- 1/2 jalapeño
- 1/4 cup cilantro, lightly packed
- 1/2-1 tsp. lime juice
- 1/2 tsp. salt, or to taste
- 8 slices whole grain bread
- ranch dressing, optional (see note 2)
Cook Chicken: Place the chicken and buffalo sauce in a slow cooker on low for 4 hour if thawed or 6-7 hours if frozen (see note 1).
Shred Chicken: Once the chicken is done cooking, remove it from the slow cooker, shred it with two forks and return the chicken to the slow cooker for an additional hour.
Prep Fresh Ingredients: Dice the tomatoes. Thinly slice the cabbage. The thinner the slices the better! Remove the seeds from the jalapeño and finely dice the jalapeño. Roughly chop the cilantro. Combine the tomatoes, cabbage, jalapeño, cilantro, lime juice and salt in a bowl. Set aside or store in the fridge until needed.
Toast & Avocado: Immediately before serving, toast the bread (if desired) and cut up the avocado into slices or cubes.
Assemble: Assemble each plate/meal with two pieces of bread topped with buffalo chicken, avocado, the tomato/cabbage/jalapeno/cilantro mixture and a drizzle of ranch dressing (optional).
Note 1 - Shorter Cooking Method: Bake chicken in a casserole dish in the oven at 350 degrees for 30 minutes. Remove the chicken from the casserole dish and shred it with two forks. Return the shredded chicken to the casserole dish, cover with the buffalo sauce and bake for an additional 10 minutes. Enjoy!
Note 1 - Shortest Cooking Method: Buy pre-shredded chicken. In a microwave safe bowl combine the shredded chicken with the buffalo sauce. Microwave in 30 second intervals (stirring in between) until the chicken is heated through. Enjoy!
Note 2 - Ranch Tip: Ranch can often be very thick which makes it easy to pour too much over the sandwich. To avoid this whisk the ranch dressing with a splash or two of water to thin it out. Then you will be able to enjoy just the right amount of ranch flavor over the entire sandwich!
Make Ahead: Steps 1 and 2 can be made ahead of time and stored in the fridge. It reheats wonderfully.
Serving: 1sandwich | Calories: 155kcal | Carbohydrates: 6g | Protein: 25g | Fat: 3g | Cholesterol: 73mg | Sodium: 2924mg | Fiber: 1g | Sugar: 3g
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