Buffalo Grilled Chicken Sandwiches with Celery Slaw

4.5 stars based on 10 votes.
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Buffalo Grilled Chicken Sandwiches with Celery Slaw


  • 6 thin-sliced boneless, skinless chicken breasts (about 2 1/2 pounds)
  • 1/2 cup TABASCO® brand Buffalo Style Hot Sauce
  • 1/4 cup olive oil
  • 8 ribs celery, sliced thin on the diagonal (about 2 1/2 cups)
  • 2 tablespoons ranch dressing
  • 6 tablespoons mayonnaise
  • 3 tablespoons crumbled blue cheese
  • 6 buns


Place chicken breasts in a large, resealable plastic bag; add the TABASCO® Buffalo Style Sauce and olive oil and turn to coat. Refrigerate for at least 1 hour or overnight.

Combine celery and ranch dressing in a small bowl or plastic container and refrigerate until ready to use. Combine mayonnaise and blue cheese in another small bowl and mix well; refrigerate until ready to use.

When ready to prepare, preheat grill to medium-high heat. Remove chicken from marinade and cook until just cooked through, about 3 to 5 minutes a side. Toast buns and spread mayonnaise mixture on each bun; top with chicken and a generous helping of celery slaw.

This marinade is delicious on grilled shrimp. Use large, peel-on deveined shrimp and marinate in large resealable plastic bags right before leaving for the game. Grill over medium heat about 3 minutes a side and serve with ranch dressing.

Makes 6 servings.

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  • Name: Jane
    Date: September 13th, 2014
    Yummy!!! How can this be bad???
  • Name: Jenise Stephens
    Date: September 8th, 2014
    I soooo want to try this!
  • Name: Jennifer Yeargain
    Date: September 6th, 2014
    Looks amazing!!!