Ingredients:

  • 5 lbs Cooked Chicken Breast, shredded or diced
  • 4 Tbsp Unsalted Butter, melted
  • ½ cup Quality Hot Sauce (e.g., Frank's Red Hot)
  • 1 tsp White Vinegar
  • ½ cup Mayonnaise (Full Fat recommended)
  • ¼ cup Sour Cream or Plain Greek Yogurt
  • 1 tsp Fresh Lemon Juice
  • ½ tsp Garlic Powder
  • ½ tsp Worcestershire Sauce
  • Salt and Freshly Ground Black Pepper, To Taste
  • 3 large Celery Stalks, finely diced
  • ¼ cup Red Onion, finely minced
  • ⅓ cup Blue Cheese, crumbled, plus extra for garnish
  • 2 Tbsp Fresh Chives or Parsley, chopped

Instructions:

  1. Shred the Chicken: Ensure the chicken is fully cooked and cooled. Shred the chicken finely using two forks, or use a stand mixer with the paddle attachment.
  2. Make the Buffalo Sauce: In a small pan or microwave-safe bowl, melt the butter. Whisk in the hot sauce and white vinegar until smooth. Place the shredded chicken in a large mixing bowl, pour the Buffalo sauce over it, and toss thoroughly until coated.
  3. Assemble the Creamy Dressing: In a separate medium bowl, whisk together the mayonnaise, sour cream/Greek yogurt, fresh lemon juice, garlic powder, Worcestershire sauce, salt, and pepper until completely smooth.
  4. Mix the Salad: Add the finely diced celery and minced red onion to the bowl with the Buffalo chicken. Pour the prepared creamy dressing over the mixture and fold gently until evenly coated.
  5. Incorporate Blue Cheese: Gently fold in two-thirds of the crumbled blue cheese and half of the fresh chives/parsley.
  6. Chill and Serve: Cover the bowl tightly and refrigerate for at least 30 minutes to allow the flavors to properly meld. Before serving, garnish with the remaining blue cheese crumbles and fresh herbs. Serve chilled.