145
Gluten Free Buffalo Chicken Sandwich
Prep time
Cook time
Total time
Author: Jan Withington
Recipe type: Brunch
Serves: 6
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
