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Buffalo Ranch Cole Slaw Topped Chicken Sandwich

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This post brought to you by Dean’s Dip. All opinions are 100% mine.

This buffalo ranch cole slaw topped chicken sandwich is perfect for the weeknight rush. Just make the slaw and pop the chicken under the broiler.

My best friend is coming for a visit on Saturday and I’m so ridiculously excited I cannot keep my craziness contained. I have been working my butt off to get worked ahead and my house is busting at the seams with all the food I have been cooking during the day.

Luckily I was able to get around to making this little gem of a sandwich. I made it, photographed it and then ate it faster than a human should consume a sandwich. I’m already a huge fan of buffalo and chicken but when you throw all those flavors into a chicken sandwich with a cole slaw…mind blown! Seriously, is there a better flavor than buffalo sauce? The answer is no. It’s amazing.

To make the sandwich even easier I butterflied the chicken breast and pounded it out just a bit. Then I seasoned it and threw it under the broiler. If you don’t use your broiler you need to give it a try. The chicken cooks in almost no time and the clean up is minimal – it’s a win win. Oh and to top it all off I threw it all on a pretzel bun. Hello delicious!

So let me tell you a little something about this cole slaw. I used Dean’s buffalo ranch dip (also great with chips!) for the creaminess factor and it worked out perfectly. It was slightly spicy without being so spicy that you feel like you mouth is on fire. Which my dad thinks is the only way to eat spicy food. I grew up eating his chili which went a little something like this – take a bite, drink a glass of water, take a bite, eat a roll, take a bite, eat another roll, give up.

Buffalo Ranch Cole Slaw Topped Chicken Sandwich

This buffalo ranch cole slaw topped chicken sandwich is perfect for the weeknight rush. Just make the slaw and pop the chicken under the broiler.

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 15 minutes per batch

Total Time: 35 minutes


  • 12 ounce shredded cole slaw mix
  • 3/4 cup Dean's Buffalo Ranch dip
  • 2 teaspoons apple cider vinegar
  • Kosher salt and pepper, to taste
  • 2 large boneless skinless chicken breasts, butterflied and lightly pounded
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup honey
  • 1-2 teaspoons apple cider vinegar
  • 4 pretzel buns (or any other bun you prefer)


In a medium sized bowl stir together cole slaw mix, Dean's Dip and vinegar. Cover and keep cold while you prepare the rest of the sandwich.

Lay our your pounded chicken breast onto a baking sheet , turn your broiler onto high heat and move your oven rack second from the top.

In a small bowl mix together smoked paprika, garlic powder, salt and pepper. Coat both sides of the breasts with seasoning.

Put the chicken under the broiler and with the door slightly cracked let it cook for about 3 minutes and then flip.

While the chicken is cooking mix together honey and vinegar. After your chicken has been flipped and cooked for 3 minutes on the other side, flip your chicken again and baste with honey mixture. Cook for another 3 minutes, flip, baste and cook again. At this point the chicken should be fully cooked and slightly sticky and sweet from the honey glaze.

Remove from the oven, add 1 chicken piece per bun and top with cold cole slaw.

Want to hear more about Dean’s dips? Follow Dean’s Dip Instagram and Dean’s Dip on Facebook. You can find Dean’s dip in the refrigerated section of your grocery store and it’s perfect for parties, special occasions or everyday snacking!