BUFFALO CHICKEN SUPPER IN A SUB

1 pound chicken breast tenders
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon paprika
2 tablespoons flour
1 tablespoon olive oil
2 tablespoons bottled hot sauce
3/4 cup sliced red onion
3/4 cup sliced cucumbers
1/2 cup bottled ranch dressing, chilled
4 long sub buns, split
4 red bibb lettuce leaves
2 stalks celery, sliced in strips
4 tablespoons crumbled blue cheese

In plastic bag, mix together garlic powder, chili powder, paprika and flour; add chicken and turn to coat.

In large nonstick frypan, place olive oil over medium-high heat. Add chicken and cook, turning, about 7 minutes or until fork can be inserted with ease.

Drizzle hot sauce over chicken, toss to coat; set aside.

In medium bowl, mix together onion, cucumber and ranch dressing.

Inside each bun, place 1 lettuce leaf and top with chicken and celery; spoon onion-cucumber mixture on top. Sprinkle with blue cheese.

Makes 4 servings
From: Gloria Piantek; Skillman, NJ
Source: National Chicken Council