Buffalo Cheddar Chicken Sandwich with Buttermilk Ranch Slaw and Potatoes

easy prep & grill bag included

Prep & Cook Time: 20-30 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Spicy

Contains: Milk, Eggs, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    ½ oz. Crispy Jalapeños
  • Info
    2 Potato Rolls
  • Info
    2 fl. oz. Buttermilk Ranch Dressing
  • 13 oz. Boneless Skinless Chicken Breasts
  • 4 oz. Slaw Mix
  • 8 oz. Cooked Red Potatoes
  • 1 tsp. BBQ Spice Rub
  • Info
    0.88 oz. Zesty Buffalo Sauce
  • Info
    2 Cheddar Cheese Slices

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    825
  • Carbohydrates
    69g
  • Fat
    38g
  • Protein
    52g
  • Sodium
    1646mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • Cooking Spray
  • 1 Mixing Bowl

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Spray grill with cooking spray and heat grill to medium. Thoroughly rinse any fresh produce and pat dry. Place potatoes, seasoning rub, and 2 tsp. olive oil in provided grill bag. Roll open end of bag to seal and gently shake to mix. Combine slaw mix and dressing in a mixing bowl. Season chicken breasts on both sides with a pinch of pepper and drizzle with 1 tsp. olive oil.

  2. 2

    Grill the Meal

    Place grill bag on hot grill and cook until potatoes are tender, 12-15 minutes, flipping once halfway through. While grill bag cooks, place chicken on hot grill and cook until chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes per side. Top with cheese and close grill. Cook until cheese is melted, 1 minute. Remove chicken to a plate and rest, 3 minutes. Place rolls on grill, cut-side down, and toast, 30-60 seconds.

  3. 3

    Finish the Dish

    Carefully open grill bag and scoop out potatoes. Plate dish as pictured on front of card, spreading Buffalo sauce (to taste) on bottom roll and topping with chicken, slaw, crispy jalapeños (to taste), and top roll. Bon appétit!

  4. 4

    For a Rainy Day...

    If cooking indoors, pat chicken dry and season with a pinch of pepper. Thoroughly rinse any fresh produce and pat dry. Combine slaw mix and dressing in a mixing bowl. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Top chicken with cheese and cover until melted, 1 minute. Remove chicken to a plate. While chicken cooks, place another medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add potatoes and seasoning rub to hot pan and stir occasionally until tender, 8-10 minutes. Remove from burner. Follow same plating instructions.

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