Chipotle BBQ Cole Slaw Chicken Ranch Subs
Chipotle BBQ Cole Slaw Chicken Ranch Subs
Ranch superfan Jasmine S. used not one, but two HVR favorites to wow the judges and take home the Grand Prize in our Hidden Valley® Ranch Night!™ recipe contest. We think her tongue-tantalizing twist on BBQ chicken subs will inspire you too!
Ranch superfan Jasmine S. used not one, but two HVR favorites to wow the judges and take home the Grand Prize in our Hidden Valley® Ranch Night!™ recipe contest. We think her tongue-tantalizing twist on BBQ chicken subs will inspire you too!
Ingredients (12)
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ground chicken 1 pound
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Italian breadcrumbs ½ cup
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medium egg (beaten) 1
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garlic powder 1 teaspoon
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crushed red pepper flakes ½ teaspoon
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cole slaw mix 1 10-ounce packet
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BBQ sauce (spicy or sweet) ⅓ cup
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fried onions 1 cup
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sub or hoagie rolls 6
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butter (for toasting bread) 1 tablespoon
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(59 people made this)
Notes
Categories (3)
Steps (5)
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1
Preheat oven at 350°F.
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2
Combine ground chicken, breadcrumbs, egg, garlic powder, red pepper flakes, and Hidden Valley® Ranch Seasoning packet mix with hands until well combined. Roll into 1 inch balls and put on non-stick cookie sheet or lightly greased cookie sheet, bake for 35 minutes until done.
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3
Meanwhile in a large bowl combine cole slaw mix, Chipotle dressing, and BBQ sauce and toss until well combined. Set aside in refrigerator until serving time.
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4
Remove meatballs from oven. Set aside to slightly cool. Brush rolls with butter, each side, and toast 2 minutes or until lightly golden brown. Remove cole slaw from refrigerator and toss again.
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5
Add two meatballs to the bottom sub roll and top meatball with cole slaw, add fried onions (desired amount) and top with top roll. Enjoy and serve still warm.
Did you make this recipe?
(59 people made this)
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