Description
A crunchy, creamy, and tangy sandwich featuring juicy pan-seared chicken and a bright ranch slaw, perfect for busy weeknights or casual lunches.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts
- 1 tbsp ranch seasoning
- 1/2 tsp salt
- 1 tbsp olive oil
- 3 cups shredded green cabbage
- 1 cup shredded carrot
- 1/4 cup chopped green onion
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 2 tbsp ranch dressing mix
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
- Brioche or potato buns
- Optional: sliced tomato or pickles
Instructions
- Pound the chicken to 1/2-inch thickness and season with ranch seasoning and salt.
- Heat olive oil in a skillet and cook the chicken for 4–5 minutes on each side until cooked through.
- Let the chicken rest for 5 minutes before slicing.
- Toss the slaw ingredients together and season with salt and pepper.
- Toast the buns in the same pan for 30–45 seconds.
- Assemble the sandwich with sliced chicken, a scoop of ranch slaw, and optional toppings.
Notes
Let the slaw rest for 15–30 minutes before serving to allow flavors to meld. Use an instant-read thermometer to ensure chicken is cooked properly.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg