Ingredients
2 chicken breasts, cut into strips
2 tablespoons of olive oil (and more to coat pan when you saute the chicken)
1 tablespoon of red wine vinegar
2 cloves garlic, minced
onion powder, 1/4 teaspoon
garlic powder, 1/4 teaspoon
2 carrot stalks, diced small
2 celery stalks, diced small
1/2 cucumber, peeled and diced small
3 green onions, red and white parts chopped
2 tablespoons of melted butter
1/4 cup of hot buffalo sauce, Frank’s
1/2 cup of crumbled blue cheese
salt
pepper
Directions
Combine the chicken breast tenders with the olive oil, red wine vinegar, garlic, onion powder, garlic powder, and some salt and pepper. Saute in a pan with olive oil (a few minutes on each side). Remove and let cool. While the chicken is cooling, mix the melted butter with the hot sauce. Once the chicken has cooled enough, dice into little chunks. Mix with the hot sauce and add in the carrots, cucumbers, celery, green onions, and blue cheese. Stir until everything is well combined. Cover and chill for about ten minutes. Serve on rolls with tomato and lettuce slices with a splash of blue cheese dressing, if you’d like.
