Lightlife® Plant-Based Chick’n Nuggets 6 each
Buffalo sauce, prepared 1 Tbsp.
French bread, 6” sliced in half 1 each
Plant-based creamy Buffalo aioli, prepared 2 Tbsp.
Iceberg lettuce, washed and shredded ¼ cup
Roma tomato, washed and sliced 2 slices
Carrots, washed and shaved 2 Tbsp.
Celery, washed and shaved 2 Tbsp.


  1. Set deep fryer to 350ºF. Cook Chick’n Nuggets from frozen for 3 minutes or until golden brown and internal temperature has reached 165ºF; toss with Buffalo sauce to evenly coat.
  2. To assemble sandwich, top the sliced French bread with plant-based creamy buffalo aioli, lettuce, tomato, carrots, celery and prepared Chick’n Nuggets.
  3. Serve immediately.