This is what happens when a buffalo chicken salad gets tired of being polite and decides to go full sandwich mode. Grilled chicken thighs get tossed in a buttery, garlicky buffalo sauce, then chopped up with crunchy iceberg, sweet cherry tomatoes, shredded carrot, and a sharp hit of red onion. And because we don’t mess around—there’s blue cheese and parmesan in the mix. Chop it all on the board, load it into a hoagie, and prepare for a flavor bomb that’s spicy, cheesy, crunchy, and downright craveable.

Instructions:

Season chicken thighs with salt and pepper.Grill chicken on medium-high heat until it reaches 165 degrees internal temperature. Set aside.

To prepare Buffalo Sauce, place one stick of butter in a medium saucepan over low heat. As it begins to melt, whisk in the hot sauce, honey, garlic powder and pepper. Continue whisking and remove from the heat to prevent the sauce from breaking. Whisk for about 1 minute, until butter is melted and everything is combined. 

Pour buffalo sauce over chicken thighs and toss to coat. Set aside. 

Place iceberg lettuce, shredded carrot, cherry tomatoes, red onion, blue cheese, parmesan cheese, ranch dressing and chicken thighs on a cutting board. Roughly chop all ingredients to desired consistency. Place the deliciousness inside your French loaf or hoagie roll and enjoy!