Monday, November 23, 2009

Buffalo Chicken Salad

Buffalo Chicken Salad

1 Rotisserie Chicken
6 Hard Boiled Eggs
2 Stalks of Celery (Small Dice)
½ Cup Shredded Carrot (optional)
1 Large Bunch of Green Onion (chopped)
1 Cup Mayo or Miracle Whip (if preferred)
½ Bottle Sweet Baby Ray’s Buffalo Chicken Sauce
1/8 Cup Blue Cheese Dressing
1/8 Cup Sweet Relish (optional)

Boil Eggs and debone Chicken, discarding all bones and shredding chicken into bite sized pieces. Dice celery and chop green onion. Place into a large bowl and measure out mayo, buffalo sauce, and blue cheese dressing. Stir well and refrigerate at least one hour until serving, may hold up to 7 days. Serve on Croissants, Kaiser, or Whole Wheat Rolls, garnish with Lettuce.

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