Buffalo chicken hot dogs
- 1 teaspoon smoked paprika
- ¼ cup hot buffalo wing sauce
- 2 tablespoons olive oil
- 8 small chicken tenderloins
- 1 brown onion, thinly sliced
- 1 green oak leaf lettuce, leaves separated, torn
- 1 celery stalk, thinly sliced
- 2 tablespoons fresh dill sprigs
- 4 wholemeal hotdog rolls, split
- ¼ cup yoghurt ranch dressing, to serve
1 Place paprika, 1 tablespoon hot buffalo wings sauce and half the oil in a large bowl, stirring to combine. Add chicken, tossing to coat.
2 Heat half the remaining oil in a large frying pan over medium-high heat. Add onion and cook, stirring, for 6–8 minutes or until golden and tender. Transfer to a small bowl.
3 Heat remaining oil in same pan over medium-high heat. Add chicken and cook, turning occasionally, for 6 minutes or until almost cooked through. Add remaining hot sauce and cook, turning, for 2 minutes or until chicken is cooked through.
4 Meanwhile, place lettuce, celery and half the dill in a salad bowl, gently tossing to combine.
5 Fill rolls with salad and chicken. Drizzle over any remaining sauce from pan. Top with onion, drizzle over ranch dressing and garnish with remaining dill. Serve with any remaining salad.
Hot buffalo wing sauce is a spicy sauce made with cayenne pepper and vinegar. You can find it in the salad dressing section of large supermarkets.
Nutrition Info (per serve)
Total fat 11.8g
–Saturated fat 1.7g
Dietary fibre 6.7g
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