Buffalo-Style Chicken Flatbreads
with Ranch-Dressed Slaw
This is a meal for those who are always torn between classic pub fare and pizza; tonight, you don't have to decide! Spicy, tangy DIY buffalo sauce is smothered on soft flatbreads, topped with roasted chicken thighs and mozzarella, then drizzled with a healthy helping of creamy ranch. It's a win-win!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
1 cs
Assaisonnement BBQ
(Contient Sulfites Peut contenir Lait, Moutarde, Noix, Arachides, Sésame, Soya, Blé)
2 pièce(s)
Pain plat
(Contient Soya, Lait, Blé Peut contenir Soya)
¾ tasse(s)
Mozzarella, râpée
(Contient Lait)
2 cs
Sauce piquante
(Peut contenir Crustacés, Moutarde, Soya, Lait, Sésame, Blé, Poisson, Oeuf, Sulfites)
4 cs
Sauce ranch
(Contient Oeuf, Lait)
4 cs
Base de sauce tomate
(Peut contenir Blé, Crustacés, Soya, Lait, Sésame, Poisson, Sulfites, Moutarde, Oeuf)
170 g
Mélange pour salade de chou
Pas inclus dans votre livraison
1 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
2 cs
Beurre non salé*
Informations nutritionnelles
Ustensiles
Instructions
- Heat a large non-stick pan over medium heat.
- While the pan heats, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt, pepper and BBQ Seasoning, then toss to coat.
- When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown and cooked through, 6-8 min.**
- Transfer chicken to a plate.
- Meanwhile, heat a small pot over medium heat.
- When hot, add 2 tbsp butter (dbl for 4 ppl), then swirl the pan until melted.
- Whisk in hot sauce and tomato sauce base, then bring to a simmer.
- Simmer, whisking often, until slightly thickened, 1 min. Season with salt, to taste.
- Remove the pan from heat. (NOTE: In step 5, you may need to whisk the hot sauce again to recombine before assembling flatbreads.)
- Add cabbage coleslaw mix and half the ranch dressing to a large bowl. Season with salt and pepper, to taste, then stir to combine.
- Arrange flatbreads on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets and bake in the middle and top of the oven.)
- Spread half the Buffalo hot sauce over flatbreads with the back of a large spoon.
- Add chicken to the pot with remaining Buffalo hot sauce, then toss to coat.
- Top flatbreads with chicken, then sprinkle with cheese.
- Bake in the middle of the oven until cheese is melted and toppings are heated through, 7-8 min.
- Cut flatbreads into halves or quarters.
- Divide flatbreads and coleslaw between plates.
- Drizzle remaining ranch dressing over flatbreads.