Yield: 2 Cups | Preparation Time: 25 minutes | Start to finish: 30 minutes
This quick and simple all white meat Buffalo style chicken salad is perfect for salads, sandwiches or to snack on with your favorite crackers. (no Mayo recipe)
2 Cups Cooked Boneless, Skinless Chicken Breast, cut into small cubes *see how to cook below
4 Tablespoons Ranch Salad Dressing
2 Tablespoons Onion, diced
1/4 Cup Celery, diced
2 Teaspoons Hot Sauce, add more if you like it hot, to taste
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1. Place 4-5 cups of water In a medium saucepan. Bring to a boil on medium heat. Add in 1 trimmed chicken breast and boil for 15-20 minutes until inner temperature is 165 degrees. Remove from water and let rest until cool enough to handle. Cut into small cubes or shred.
2. In a medium size mixing bowl add cooked chicken, ranch dressing, hot sauce, celery and onion.
3. Mix until well blended.
4. Refrigerate for at least one hour. Will store in an airtight container up to 4 days.
5. Spread on your favorite bread, or serve with crackers as an appetizer, or eat as a protein packed light lunch or snack.
Serving Suggestion: Try topping your sandwich with a few crumbles of blue cheese.
For Tea Sandwiches: Remove crust from your favorite bread and spread Buffalo Style Chicken Salad. Cut in quarters making triangles or squares. Garnish with a chunk of blue cheese stabbed with a toothpick and enjoy.
Cooking w/ Author, K.G. Petrone 