** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**
You may have noticed that I had no updates last week and that was because I was on vacation. I had 2 posts ready to go and expected to be able to post them while I was gone but unfortunately we didn’t have internet access because the house we were staying at had a broken router. This is one of those 2 recipes. I made it for our lunch the day before we left and it was so good.
There is a local coffee shop near my grocery store and it serves a few different types of really tasty sandwiches. My favorite has always been the buffalo chicken salad and I have been wanting to recreate it for a while now. I started by throwing some things together until I was happy with the flavor and the texture. I had to find the right balance of spicy kick and smooth, cool, creaminess. I think what I came up with is just as good if not better than the coffee shop version. It came together pretty quickly and would be great on a tortilla wrap, sandwich bread, a croissant or even just right out of the bowl. I can’t wait to make this again!
Buffalo Chicken Salad
1/2 cup Light Miracle Whip (I intended to use mayonnaise but I grabbed the wrong jar and I think it was the a good mistake )
1/4-1/3 cup Franks Red Hot
1/4 cup blue cheese dressing
1/4 tsp paprika
dash of cayenne pepper
Dash of black pepper
1 celery stalk, cut into very small pieces
1-2 pickle spears cut into very small pieces
2-3 chicken breast, cooked and cut into bite size pieces
In a medium mixing bowl combine all of the ingredients through black pepper. Taste test along the way and add more hot sauce if you want it spicier and more blue cheese dressing if you want it creamier. When you have the right flavor add the chicken pieces, celery and pickle.