Crispy Buffalo Chicken Sandwich

Brought to you by Operation BBQ Relief

1 (6 oz)	Chicken Breast
1/2 tsp	Kosher Salt
1/4 tsp	Ground Black Pepper
1/2 oz	Shredded Monterey Jack Cheese
1 tbsp	Sliced Green Onions
1/4 cup	Crispy Onion Strings
1 oz	Buffalo Wing Sauce
2	Baked Naan Flatbread
12	Celery Sticks
4 oz	Blue Cheese Dressing

Preheat grill to medium high.
Season both sides of the chicken breast with kosher salt and ground black pepper.
Place the chicken breast on a well-oiled cooking grid.
Grill chicken breast for 9 to 10 minutes, flipping half way through, until the internal temperature reaches 165°F.
Remove the chicken from the grill and place on a cutting board.
Dice the chicken into 1/4 inch size pieces and place into a mixing bowl.
Add the shredded Monterey Jack cheese crispy onion strings, sliced green onions and Buffalo wing sauce, mix well.
Place the naan on the grill, flat side down.
Evenly spread the chicken mixture over half of the flatbread.
Fold the flatbread over to complete the sandwich.
Place the sandwich on the grill, flipping the sandwich, until both sides of the flatbread are crispy and golden brown.
Remove the sandwich from the gril, cut the sandwich in half and place on a plate.
Serve with a side of celery sticks and blue cheese dressing.