2 Slice the chicken breasts into long strips about 1⁄4» thick.
Not exact matches
1 boneless skinless
chicken breast 2 tablespoons olive oil 1/
2 teaspoon dried oregano 1/4 teaspoon ground black pepper 3 dashes salt 4 cups chopped romaine lettuce
2 tablespoons
sliced black olives
2 tablespoons chopped pepperoncini
2 tablespoons grated parmesan cheese 3 tablespoons Caesar dressing (for the salad)
2 tablespoons Caesar dressing (for inside the wrap)
2 large flour tortillas
Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking for more than
2 -1 cup (1
28 g) all purpose flour -1 cup (1
28 g) semolina flour -3 large eggs -1 tablespoon of olive oil Mushroom Filling - olive oil -8 oz of mushrooms (
230g) white or crimini mushrooms work fine - 4 cloves of garlic, minced -
2 big handfuls of spinach leaves -1 /
2 cup (
250 ml) of heavy cream - salt & pepper to taste - 1 cup (1
28g) of ricotta Carbonara -
2 chicken breasts -1 cup of blanched peas -4-6
slices of crispy bacon - grated parmesan -
2 egg yolks (at room temperature)-1 egg (at room temperature)-1 /
2 cup heavy cream
2/3 cup (75g) parmesan cheese, finely grated
2 anchovy fillets 1 garlic clove, finely minced
2 tablespoons olive oil 1/4 cup plain nonfat Greek yogurt
2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon lemon juice 1/
2 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 5 cups chopped kale 1 (14 - ounce) can hearts of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly
sliced 1/
2 cup roasted chickpeas 1/4 cup grated Parmesan cheese 1
2 ounces grilled or baked
chicken breast,
sliced
Stuff each
chicken breast with about
2 slices of Prosciutto, 5 asparagus stalks, and a tablespoon on fresh parmesan cheese.
10 - 1
2 chicken pieces (thighs, wings, legs,
breasts... any combo you like) 1/
2 large yellow onion,
sliced 3 tablespoons butter
2 tablespoons extra virgin olive oil 1 (
28 ounce) can Italian peeled whole tomatoes 1/
2 cup brandy
25 (approximately) mixed Mediterranean olives (or one type is fine... whatever you like / have on hand) 1 cup
sliced mushrooms 1 green bell pepper,
sliced 4 teaspoons capers
2 cups
chicken broth 1/4 cup parsley, chopped salt and pepper to taste
piece of galangal, cut into thin
slices (about 1/4 inch) * 4 kaffir lime leaves, torn ** 1 stem lemongrass,
sliced lengthwise and cut into 3 - 4 pieces 1 or more chili peppers (of your choice, although bird's eye is most commonly used), seeded and
sliced 2 tablespoons fish sauce (or to taste)
2 - 3 tablespoons lime juice (or to taste) 5 medium button mushrooms,
sliced (straw mushrooms are more authentic, but definitely not essential) 1
chicken breast (approx.
1 whole bone - in turkey
breast (about 5 lb) 1 lemon,
sliced 1 sm navel orange,
sliced 10 leaves fresh sage 3 c reduced - sodium
chicken broth
2 Tbsp olive oil
2 Tbsp all - purpose flour 1 Tbsp unsalted butter
Ingredients: 1 recipe Raising Cane's sauce
2 boneless, skinless
chicken breasts 4 hamburger buns Ice burg lettuce
Sliced tomatoes Salt and pepper to taste
3
chicken breasts olive oil spray
2 teaspoons chipotle chili powder 1 teaspoon cumin 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/4 teaspoon salt 1 teaspoon ground black pepper
2 onions, chopped 4 cloves garlic, minced 1 —
2 jalapenos, minced
2 bell peppers, chopped 8 ounce can tomato sauce
2 — 14.5 ounce cans diced tomatoes
2 — 14.5 ounce cans black beans, drained and rinsed 5 cups
chicken broth
2 ears sweet corn, kernels removed garnishes (optional): shredded cheddar, nonfat plain Greek yogurt (or sour cream), cilantro, jalapeno
slices, diced avocados, tortilla chips
5 tablespoons Tessemae's Zesty Ranch 3 teaspoons almond butter
2 bunches Tuscan kale, ribs & stems removed, leaves chopped (about 4 cups) 1/
2 cup toasted chopped pecans 1 small zucchini, trimmed and thinly
sliced lengthwise on a mandolin
2 cups cauliflower florets, thinly
sliced on a mandolin 1 cup red and yellow grape tomatoes, halved 1 cup trimmed baby arugula
2 cups cooked
sliced chicken breast and / or thighs
6
chicken breasts, bone in 1 quart apple juice 1/4 cup salt
2 tbsp garlic, minced 4
slices of bacon, crumbled and fat reserved
2 tbsp red onion, finely diced
2 tsp garlic, minced (I didn't double mention, this is used in the stuffing, above is for the brine) 3 oz fresh spinach 5 oz feta cheese crumb 1/
2 roma tomato, diced
20 turns of fresh black pepper
1 cup gluten - free soy sauce
2 tablespoons vinegar (apple cider or rice wine vinegar) 1/4 cup brown sugar 1 tablespoon fresh ginger, peeled and grated 1 clove garlic, minced 1 bunch chives, chopped 1 pound
chicken breast, cut into small pieces 1/4 pound
sliced bacon
4
chicken breasts 4 ounces blue cheese
2 tsp fresh garlic 3
slices of bacon 1 tbsp of fennel,
sliced thin and rough chopped Course salt and fresh black pepper
3/4 cup shredded leftover grilled or roasted
chicken (about 1 1/
2 thighs or 1
breast)
2 slices sharp cheddar cheese BBQ sauce (your favorite — recently we've been enjoying Grendeddy Dave's Hot BBQ Sauce) Mayonnaise Salt and pepper, to taste.
FOR THE
CHICKEN 2 cloves garlic, minced Juice of 1 lemon 2 teaspoons red wine vinegar 2 tablespoons extra virgin olive oil 2 tablespoons plain lowfat yogurt 1 tablespoon dried oregano Salt and pepper, to taste 2 - 3 boneless, skinless chicken breasts,
CHICKEN 2 cloves garlic, minced Juice of 1 lemon
2 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil
2 tablespoons plain lowfat yogurt 1 tablespoon dried oregano Salt and pepper, to taste
2 - 3 boneless, skinless
chicken breasts,
chicken breasts,
sliced
If you have
chicken breasts that are around a half pound each or more, you will want to
slice them in half horizontally, so that the center thickness is around 1 /
2 - inch to 3 / 4 - inch thick.
3 tablespoons extra virgin olive oil, divided 1/4 cup shallots,
sliced thinly 1 cup seasonal wild mushrooms,
sliced (I used white and baby portobello) 1 1/
2 cups frozen pearl onions 1 cup baby carrots
2 cups
chicken stock 1/4 teaspoon fresh rosemary, chopped 1/4 teaspoon fresh oregano, chopped 1 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 cups cooked pasta 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 4 - ounce boneless, skinless
chicken breasts
For the patties:
2 lbs ground
chicken breast 1 sweet onion, peeled and grated 1/
2 can black beans 1/
2 cup yellow cornmeal
2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 -
2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/
2 cup peach mango jam, melted
2 tbsp honey
2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes,
sliced 1
2 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/
2 tsp garlic powder 1/
2 tsp onion powder Preheat grill to medium heat.
2 boneless and skinless
chicken breasts 8 Tbsp olive oil
2 Tbsp soy sauce Salt Pepper 1 egg 1/3 cup flour 1/3 cup bread crumbs 6 Tbsp butter 1/
2 mushrooms
sliced 1/
2 cup dry white wine 3 Tbsp lemon juice 1/4 cup brined capers 1/4 cup fresh chopped parsley
4 large
chicken breast halves, with skin and ribs Salt and freshly ground black pepper
2 tablespoons olive oil, divided 3 leeks, white parts only, thinly
sliced 2 large carrots,
sliced 1 / 4 - inch thick 1 pound white or cremini mushrooms,
sliced 1 /
2 - inch thick 3 garlic cloves, chopped 1 bay leaf 1 tablespoon fresh thyme or 1 teaspoon dried thyme 1 cup dry white wine
2 to 3 cups
chicken stock
COZY
CHICKEN AND DUMPLINGS Serves 6 INGREDIENTS, Soup 2 tablespoons oil 2 pounds chicken breasts 1 large onion, diced 4 carrots, sliced to 1/4 in half rings 3 garlic cloves, minced 1 teaspoon salt 5 tablespoons unsalted butter 6 tablespoons all - purpose flour 6 cups chicken broth 1/2 cup heavy cream... Continue re
CHICKEN AND DUMPLINGS Serves 6 INGREDIENTS, Soup
2 tablespoons oil
2 pounds
chicken breasts 1 large onion, diced 4 carrots, sliced to 1/4 in half rings 3 garlic cloves, minced 1 teaspoon salt 5 tablespoons unsalted butter 6 tablespoons all - purpose flour 6 cups chicken broth 1/2 cup heavy cream... Continue re
chicken breasts 1 large onion, diced 4 carrots,
sliced to 1/4 in half rings 3 garlic cloves, minced 1 teaspoon salt 5 tablespoons unsalted butter 6 tablespoons all - purpose flour 6 cups
chicken broth 1/2 cup heavy cream... Continue re
chicken broth 1/
2 cup heavy cream... Continue reading →
Ingredients -
2 tablespoons of cooking oil - 1 small onion, chopped - 1 red bell pepper, chopped - 3 cloves of garlic, minced - 1 teaspoon of grated fresh ginger -
2 lemongrass stalks, thinly
sliced (white parts only)- 1 pound boneless skinless
chicken breast, diced small - 1 teaspoon honey -
2 teaspoons of soy sauce -
2 tablespoons hoisin sauce - 1/
2 teaspoon rice vinegar - 1 head of lettuce leaves, something easy for wrapping.
1 large grilled
chicken breast,
sliced 2 cups shredded romaine lettuce
2 cups shredded iceberg lettuce 1 cup shredded carrot 1 jalapeño chile, seeded and diced 1/3 cup
sliced red onion 1/
2 cup chopped sweet bell pepper 1/
2 cup chopped celery 1/
2 Hass avocado, cubed 1 plum tomato, seeded and
sliced 1/4 cup crumbled colby cheese Coarse kosher salt Freshly ground black pepper 1/
2 cup Caesar salad dressing (or your favorite dressing)
1 pound boneless, skinless
chicken breast halves, butterflied salt and pepper to taste
2 tablespoons Canola, divided 3 bell peppers of various colors,
sliced into 1 / 4 - inch strips 1 large onion,
sliced into 1 / 4 - inch strips 4 La Tortilla Factory Light Tortillas, Flour
Ingredients:
2 Celery Stocks,
Sliced 1/
2 Medium White Onion, Diced
2 Garlic Cloves, Minced 4 C. Unsalted
Chicken Stock
2 C. Water
2 C. Cooked & Cubed
Chicken Breast 1 C. Peas (Fresh or Frozen) 1 C. Zucchini, Diced 1/4 C. Fresh Basil, Divided
2 Tbsp.
1 pound organic ground turkey or
chicken breast 1/
2 pound organic ground pork 1 organic egg beaten 1/4 red onion diced 1/
2 -1 tsp minced garlic 1 -
2 tsp Boquet Garni — savory, rosemary, thyme, oregano, basil, dill weed, marjoram, sage, and tarragon 1 tsp paprika 1 tsp Course Sea Salt 1/
2 tsp Cracked black pepper Haas Avocado
slices Tomato slices or salsa Romaine lettuce leaves Cooked Uncured Organic Bacon Slices Organic virgin coconut oi
slices Tomato
slices or salsa Romaine lettuce leaves Cooked Uncured Organic Bacon Slices Organic virgin coconut oi
slices or salsa Romaine lettuce leaves Cooked Uncured Organic Bacon
Slices Organic virgin coconut oi
Slices Organic virgin coconut oil OVCO
You didn't - it's really that easy!Thai
Chicken4
chicken breasts, cut in
2 or 3 pieces each 1 T. grated ginger 1 small onion,
sliced in thin strips 1 (14 oz.)
2 tablespoons salt 1 bay leaf 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon black pepper
2 pounds boneless, skinless
chicken breasts 2 Packages of La Tortilla Factory Hand Made Style Tortillas, White Corn, Grande 1 cup Canola oil 1/
2 yellow onion, diced 1 (8 - ounce) package shredded light Cheddar cheese 1 bunch green onions, thinly
sliced 1 (56 - ounce) can
sliced black olives (optional) 1/
2 bunch cilantro, chopped (optional) Garnish ideas: guacamole, sour cream
Ingredients
2 chicken breasts, cooked and shredded (I like to cook mine in a grill pan with a seasoning blend I have, along the same lines of Nature's Seasoning) 1/
2 onion cut into thin strips 8 - 10 button mushrooms 1 red bell pepper
2 - 3 tbsp butter or olive oil spread salt and pepper to taste Mayonnaise
Sliced cheese, I like provolone, swiss or white american Hoagy Rolls
2 skinless, boneless
chicken breast halve, about 6 oz each Olive oil Salt and black pepper to taste
2 slices prosciutto 10 very thin asparagus spears, trimmed — divided 4 large, thin
slices provolone cheese 1/4 cup grated Parmesan cheese Chopped parsley or chives for garnish
For
chicken 2 boneless, skinless
chicken breasts 2 garlic cloves, peeled and smashed 1 teaspoon kosher salt 1 - inch piece fresh ginger,
sliced 1 / 4 - inch thick
Lemon - Pepper over Garlicky Spinach One large, or two small
chicken breast (s)(about 1
2 oz) lemon - pepper seasoning 8 ounces cremini mushrooms,
sliced 1 large shallot, chopped 3 garlic cloves, thinly
sliced 2 small tomatoes, seeded and chopped 1/
2 cup white wine 1/
2 tablespoon lemon juice 1 bunch spinach, washed salt & pepper
organic
chicken breasts,
sliced thin * 1 can organic coconut milk (I used Thai Kitchen brand) * 1 -
2 handfuls pad - thai style rice noodles (I used Tinkyada brand, and used the lessor amount) * to garnish each serving - a handful of fresh cilantro and a handful of fresh mint, chopped, plus fresh lime juice and additional tamarind - date paste or chile sauce to taste
4 ounces linguine pasta
2 boneless, skinless
chicken breast halves,
sliced into thin strips
2 teaspoons Cajun seasoning
2 tablespoons butter 1 green bell pepper, chopped [I used orange bell pepper instead] 1/
2 red bell pepper, chopped 4 fresh mushrooms,
sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/
2 cups heavy cream [I used half and half] 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot of lightly salted water to a boil.
2 tbsp of olive oil or oil of preference 5 boneless
chicken thighs cut into strips (or 3
chicken breasts) 1 medium onion
sliced 1/
2 medium red bell pepper
sliced 1/
2 medium green bell pepper
sliced 2 tsp of garlic powder 1 tsp of cumin 1/
2 tsp of coriander 1 tsp of cayenne pepper (optional)
2 Roma tomatoes cut in 4
2 oz of water or broth (
chicken, vegetable, beef or bone) Salt and pepper to taste
Now its time to assemble the sandwiches, on
2 slices of bread, place a generous layer of the yogurt spread and top with sprouts and
chicken breast
1) Cut the
chicken breast into thin strips, marinade them with
2 tablespoons of soya sauce, and let it rest for at least 15 minutes
2)
Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then s
Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated
chicken strips until cooked through, the remove the
chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then
slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then s
slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg,
chicken, stir well and then serve.
1 garlic clove, minced 1 teaspoon za'atar spice mix Salt and freshly ground pepper 1 large boneless, skinless
chicken breast, trimmed 1 tablespoon olive oil
2 pita breads or lavash 1 small tomato, chopped Thinly
sliced romaine lettuce
Slice the
chicken breasts into pieces of even thickness (for even grilling)
2.
Pin It Serves: serves 4 - 6 Ingredients: 1/
2 cup Balsamic Vinegar 3 tablespoons Brown Sugar
2 large
chicken breasts 2 tablespoons Olive Oil Coarse Salt, to taste Coarse Ground Pepper, to taste 3 large Heirloom Tomatoes, thickly
sliced 1 large Ball... Continue Reading →
Serves: 8 Servings Hands - on time:
20 minutes Total time:
20 minutes INGREDIENTS:
2 tbsp olive oil 1 6 - oz boneless, skinless
chicken breast, cut into 1/
2 - inch cubes 1 yellow onion, finely chopped 1 each red and yellow bell pepper, finely chopped 3 cloves garlic, finely
sliced 1 tbsp each... [read more]
2 pounds boneless, skinless
chicken breasts 1 can diced tomatoes (14.5 oz) 1 can tomato sauce (14.5 oz) 1 onion thinly
sliced 4 - 6 garlic cloves, whole 1/
2 cup balsamic vinegar 1
2 pitted kalamata olives palmful Italian herb mix (thyme, basil, rosemary, oregano) 1 package whole wheat spaghetti
To serve, cut each
chicken breast into 1 /
2 inch
slices, discarding skin and bones.
10
chicken breast tenders, cooked and torn into small pieces 1/
2 cup
sliced green onions 1 cup seeded cherry tomatoes, quartered
2 cups chopped curly endive, light to medium green leaf parts, stems discarded 1 pound asparagus, stems peeled, cooked 1 -
2 minutes, cut in 1 - inch pieces (or green pea pods or green beans, blanched, 1» pieces) 1 avocado, peeled and cut into 1/
2 - inch cubes (optional: yellow or red pepper, cut into small strips)
Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan pep
Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain of Rice by Fuchsia Dunlop) 3 skinless
chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan pep
chicken breasts (~ 1.5 lbs without the bone), thinly
sliced ~ 1 lb mushrooms (we used
2 big portobellos and 3 big oyster mushrooms), thinly
sliced 1 small head garlic (about 6 large cloves), thinly
sliced about the same quantity ginger, thinly
sliced 1 napa cabbage (a bit on the small side), cored, quartered, and
sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point)
2 scallions, green part only, thinly
sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/
2 tsp ground black pepper 1/
2 tsp ground Sichuan peppercorn
1 pound boneless, skinless
chicken breast (0.5 kg) OR 1 pound pre-cooked
chicken breast slices (0.5 kg) 6 cups bagged coleslaw mix (1.5 l) 4 scallions 1 batch Nuoc Cham (see below) 1 ruby red grapefruit
2 tablespoons sesame seeds (30 ml) 1/4 cup chopped fresh mint (60 ml) 1/4 cup chopped fresh cilantro (60 ml)
Ingredients
2 tablespoons unsalted butter 1 pound boneless, skinless
chicken breasts (about
2 - 3) Sea salt Paprika 1 clove garlic, thinly
sliced 1 pint assorted cherry tomatoes (I used mostly orange) 1 teaspoon sugar 1/4 cup
chicken stock 1 tablespoon fresh basil 1/4 pound fresh mozzarella
Ingredients 1 - lb rigatoni Garlic powder Italian seasoning Salt and pepper 1 pound boneless skinless
chicken breast,
sliced in half or pounded thin 3 Tbsp olive oil 4
slices bacon, chopped 1 medium onion, chopped
2 cloves garlic, diced 6 - ounces mushrooms, cut into quarters 1/
2 cup
chicken stock 1/
2 cup apple juice 1 14.5 - ounce can diced tomatoes 1/4 -1 /
2 tsp crushed red pepper flakes 15 fresh basil leaves, julienned Salt and pepper to taste 1/
2 cup heavy cream * Parmesan cheese
Ingredients
2 chicken breasts, cut in half horizontally then cut again into chunks * 1 egg, beaten 1 1/4 cups panko bread crumbs heaping 1/4 tsp onion powder heaping 1/4 tsp garlic powder heaping 1/4 tsp paprika salt and freshly ground pepper 3 Tbsp vegetable or canola oil, divided, plus more if needed (alternatively you can reduce the oild to 1 Tbsp and oven bake the
chicken) Slider buns Buffalo sauce Ranch dressing Blue Cheese crumbles Thinly
sliced red onion