Description
Juicy shredded chicken tossed in tangy buffalo sauce and creamy ranch, layered with crisp lettuce, onions, and tomatoes on a toasted hoagie—this bold, spicy Buffalo Ranch Chicken Sandwich is quick, easy, and full of flavor. Ready in under 30 minutes!
Ingredients
For the Chicken:
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1.5 lbs (680g) boneless, skinless chicken breasts
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1/2 cup (120ml) buffalo sauce (adjust to taste)
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2 tbsp ranch dressing (plus extra for drizzling)
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1/2 tsp garlic powder
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1/2 tsp onion powder
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Salt and pepper, to taste
For Assembly:
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4 sandwich hoagie rolls or sub buns
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1 tbsp butter (for toasting buns)
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1 cup shredded lettuce
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1/2 cup thinly sliced red onions
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1/2 cup diced tomatoes
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1/2 cup thinly sliced cucumbers (optional)
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Extra ranch or buffalo sauce, for drizzling
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Chopped parsley or green onions, for garnish
Instructions
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Cook the Chicken: Season chicken with salt, pepper, garlic powder, and onion powder. Cook in a skillet over medium heat for 6–7 minutes per side or until internal temp reaches 165°F (74°C).
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Shred the Chicken: Let rest briefly, then shred using forks or a hand mixer.
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Toss with Sauce: Combine shredded chicken with buffalo sauce and ranch dressing. Mix well.
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Toast the Buns: Butter the hoagie rolls and toast in a skillet until golden brown.
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Assemble Sandwiches: Layer lettuce, tomatoes, red onion, and cucumbers on each bun. Add buffalo chicken, drizzle with extra ranch if desired, and sprinkle with parsley or green onion.
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Serve Immediately: Enjoy hot with your favorite side!
Notes
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Use rotisserie chicken for a shortcut.
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Adjust spice level with more or less buffalo sauce.
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Substitute with plant-based ranch for dairy-free.
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Add sautéed peppers and onions for a Philly-style variation.