1 pound chicken breasts, cut into pieces big enough to fit on a slider bun
1 package Sara Lee rolls
Buffalo sauce – use as much or little as you can stand. I drenched my chicken in it but after it was grilled – Mr. Dixie could tolerate it – but I had to add more sauce to mine.
1 bag slaw mix – i used angel hair without the carrots
1 shallot, chopped
1/2 – 1 cup mayo <—– I’m guessing here because I really didn’t measure
1 splash apple cider vinegar
Salt and Pepper
About 1/4 to 1/2 packet of dry ranch dressing powder
2 stalks of celery, diced
4 fresh (or frozen, but thawed) ears of corn
3 tablespoons of butter, softened
1 handful parmesan cheese (NOT the powdery-kind!)
Heat grill to medium high heat. In a shallow dish, combine the chicken with the buffalo sauce – don’t be stingy with it if you like heat.
Set aside. In a small bowl combine the butter and parm. Spread each ear of corn with the butter mixture and wrap in aluminum foil. (the green you see is a last minute decision to throw in some fresh basil I had in the fridge – I love basil – its up to you).
In a large mixing bowl, mix the slaw mix, mayo, vinegar, ranch powder, celery and shallots. Salt and pepper to taste; cover and refrigerate. Put the chicken and corn on the grill, checking after a few minutes. Grill the chicken about 5-7 minutes on each side. The corn should take about 15-20 minutes so you’ll more than likely pull the chicken off the grill before the corn is done. Open the foil and pierce with a fork to make sure its good.
Or, you could use common sense (like I didn’t) and throw it on there a little before the chicken and they can be ready at the same time!!
Now carefully tear open those wittle bitty dinner rolls. Layer a chicken piece on the bottom, and top it off with a spoonful of slaw.
~Serve with the corn~
Of course I had to have more of the hotness 😉