Preheat the oven to 350°F.

Add the broth or water, honey, 1/4 cup Tessemae’s Zesty Ranch Dressing and vinegar to the mixing bowl and mix with a whisk for 30 seconds. Add the eggs, one at a time, beating in after each addition. Add the almond flour, coconut flour, baking powder, baking soda, garlic powder, and salt and mix until combined.

Pour the 6 teaspoons of Tessemae’s Zesty Ranch Dressing into 12 muffin tins (1/2 teaspoon in each one) and swirl it around to coat the sides of the tins. Place in the oven without batter for about 1 minute. Remove from the oven and scoop batter into each tin until they are about 2/3 full.

Bake for 15-20 minutes, or until the bread is golden and a toothpick inserted into the center comes out clean when. Cool for 20 minutes.

Shred your cooked chicken with a fork and place it in a bowl. In a smaller bowl combine Tessemae’s Lemon Garlic Dressing, yogurt, lemon juice, salt and garlic powder. Pour the mixture over the chicken and toss to combine. Add in parsley and stir again.

To assemble sandwiches, slice the buns in half horizontally and place chicken salad inside!