1 lb chicken breast
½ green apple
1/3 red onion
1 stalk celery
6 tbs Gator Ron’s Sauce (of your choosing)
2 tbs veganaise (or mayonnaise)
4-5 sprigs of fresh cilantro
- In a small bowl, place raw chicken breasts. Lightly dust with salt, pepper, and garlic powder (just enough to be seen, not a thick coat). Pour 4 tbs of the Gator Ron’s sauce of your choice into the bowl; I’ll be using Angel Wing Spicy Sauce. Cover bowl with plastic wrap and place in the fridge for 30 minutes.
- Preheat the oven to 350 degrees.
- Take a small baking pan or pie pan (I use an 8×8 brownie pan) and cover the inside with aluminum foil. Remove chicken from the fridge and place into aluminum covered baking pan. In some baked chicken recipes they recommend removing the marinade. I prefer to pour half in to help keep the chicken moist.
- Place chicken in the oven and bake for 20-30 minutes. Tricks to telling its done: clear liquid runs from the meat or the traditional “is it pink in the middle?” test. Aka when its not pink, its done.
- Remove chicken from the oven and set it out to cool.
- Thinly slice your onions and green apple. Dice into small pieces (about half the size of a pinky nail).
- Cut celery stalk down the center. Dice separated stalk into thin pieces, similarly sized to onion and apple.
- Tare leaves of cilantro from cilantro sprigs. Chop finely. These leaves can also be torn by hand.
Chicken Salad prep:
- Take warm chicken and chop into small, bite-sized pieces. Place into a large mixing bowl.
- Add onion, celery, apple, cilantro, 2 tbs veganaise, and 2 tbs Gator Ron’s sauce.
- Top with pepper, to personal preference levels. I use a pepper grinder for the fresh oils of the pepper corns and usually max 4 cranks of the grinder. I do not add salt or garlic powder, as they are both already included in the sauce.
- Using a spoon or tongs, toss ingredients until finely blended, creating a creamy orange color (with the wing sauce), and evenly distributed diced ingredients.
Personal preference on sandwich prep?: Spicy Sweet mustard, avocado, tomato, and spinach on a multi seed/sprouted seed bread.