Meal Kit
Pulled Ranch Chicken Sandwich
with loaded potato wedges
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Wheat
Chef
David Padilla
Now here's something new. We use zesty ranch seasoning to flavor a moist pulled chicken breast between a pretzel bun. We garnish it with melty cheddar and sour cream tinged with hot sauce for a uniquely satisfying flavor experience. Served next to loaded potato wedges, this isn't sandwich business as usual, but it should be.
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Excellent pretzel buns. The combo with the ranch chicken and spicey mayo really made it a great sandwich and the cheezy potato wedges with sour cream made it my favorite
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My husband and I loved both the fries and the sandwich. This is definitely a meal we will be making again!
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Delicious!! So many flavors, very easy to make.
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Entire family went crazy over these chicken sandwiches. We have made them several times since!
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Love these types of meals. Really quick and easy after a rough day at work.
In Your Box (serves 2)
- 2 Boneless Skinless Chicken Breasts
- 1 Russet Potato
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2 Pretzel Buns
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3 oz. Sliced Cheddar Cheese
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2 oz. Sour Cream
- 2 Green Onions
- 1 oz. Baby Arugula
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2 tsp. Powdered Ranch Seasoning
- 1 tsp. Frank's RedHot Sauce
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.
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Nutrition (per serving) QPGbrg3E
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Calories910
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Carbohydrates76g
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Net Carbs71g
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Fat40g
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Protein60g
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Sodium1380mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
- 2 Mixing Bowls
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
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1 Start the Wedges
Cut potato lengthwise into 1/4" wedges.
Place potato wedges on one half of prepared baking sheet and toss with 1 Tbsp. olive oil and a pinch of salt and pepper.Spread into a single layer, cut side down, and roast 20 minutes.Wedges will finish cooking in a later step.While wedges cook, sear chicken. -
2 Sear the Chicken
Pat chicken breasts dry, and season both sides with a pinch of pepper.
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Place chicken in hot pan and cook until lightly browned, 2-3 minutes per side.Remove pan from burner. Chicken will finish cooking in a later step. -
3 Finish the Chicken and Wedges
After potato wedges have roasted 20 minutes, carefully flip wedges, and place chicken on other half of baking sheet. Bake until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Transfer chicken to a mixing bowl and cover. Cool at least 5 minutes.Return baking sheet to oven and roast until potatoes are golden brown, 5-8 minutes.Cut half the cheddar cheese slices (reserve remaining for sandwiches) into thin shreds and sprinkle over finished wedges. -
4 Prepare the Remaining Ingredients
Trim and thinly slice green onions on an angle.
Combine half the sour cream (reserve remaining for garnishing potato wedges) and hot sauce (to taste) in another mixing bowl. Refrigerate until ready to plate. -
5 Shred Chicken and Toast Buns
Once chicken has cooled, shred into bite-sized pieces. Add half the ranch seasoning and 1/4 tsp. pepper and toss to combine. Taste chicken, and add more ranch seasoning if desired.
Place pretzel buns directly on oven rack and toast until lightly browned, 3-5 minutes. Remove from oven and place remaining cheese slices on bottom bun.Plate dish as pictured on front of card, topping sandwich with arugula and garnishing potato wedges with remaining plain sour cream and green onions. Bon appétit!
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