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Ingredients
Udi's Hot Dog Buns - gluten free
6 to 8 pieces chicken tenders
½ cup Frank's Original Cayenne Pepper Sauce - gluten free
3 tablespoons raw honey - naturally gluten free
¼ cup unsalted butter (1/2 stick) melted
1 cup shredded cabbage
Litehouse Lite Ranch Dressing - gluten free
1 small apple, cut into thin like matchsticks
1 small shallots, thinly sliced
¼ cup chopped fresh flat parsley
1 stalk celery, thinly sliced
3 tablespoons olive oil
3 tablespoons Bragg Apple Cider Vinegar - gluten free
salt and pepper
1 teaspoon sugar
Instructions
- In a small bowl, combine the hot sauce, honey and butter. Place the chicken tenders in a large Ziploc bag then pour the sauce mixture. Marinate for 30 minutes.
- In a large bowl, combine the cabbage, celery, apple, shallots and parsley. Whisk olive oil, vinegar, sugar in a small bowl and season with salt and pepper. Drizzle the mixture over the slaw and toss to incorporate.
- Heat grill to medium high heat and grill the chicken about 3 to 4 minutes per side or until done.
- Spread ranch dressing on the buns then top with the grilled chicken and the apple slaw. Serve
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