3½tbsp. unsweetened almond milkor coconut milk, or heavy cream
Buffalo Ranch Chicken Salad Ingredients:
2cupscooked shredded chicken
⅓cupred pepper saucelike Frank’s red pepper sauce
¼tspcelery seed spice
2tbspblue cheese crumbles *optionalomit for dairy free
Preheat oven to 400 F, unless using microwave. Lightly grease or oil 4 glass or ceramic ramekins or small glass bowls, or a bun pan can be used for oven, but not the microwave.
In a medium size mixing bowl combine all the burger bun ingredients and stir together vigorously, scraping the sides and breaking up any coconut flour clumps. Spoon equal amounts of batter into each ramekin, small bowl or bun pan. Bake in oven for 12 to 15 minutes or until center is done, or if using microwave, then microwave each bun one at a time for 1 minute and 30 seconds or longer depending on microwave wattage.
Remove from oven or microwave and cool completely. Cut each bun in half from on its side. Can toast these in toaster or toaster oven if desired.
In a medium size saucepan over medium heat, add: butter, red pepper sauce, celery seed spice, garlic powder and sea salt. Stir and melt until combined.
Add cooked shredded chicken and minced celery to the saucepan and stir. Remove from heat.
Add mayonnaise to the saucepan and combine thoroughly.
Place a ½ cup of the chicken mixture on each sandwich bun. Top with a tbsp of ranch dressing and ½ tbsp optional blue cheese crumbles .Place bun on top and serve sandwiches.