Leftover chicken salad? Sick of boring old sandwiches? This recipe is for you! Prep a container of this to eat throughout the week and you have a quick, versatile lunch. Stuff your favorites buns or wraps full of it or plop a spoonful on top of a salad – it’s awesome any way you want to eat it. Try it on chips or crackers as a dip or dunk veggies in it. You won’t be disappointed!
Buffalo Chicken for Sandwiches, Wraps or Salads
A spiced up version of chicken salad that can be eaten many different ways.
Ingredients
- 4 cups shredded chicken breast, cooked and cooled
- 1/2 cup mayo
- 1/3 cup ranch dressing
- 1/3 cup buffalo wing sauce
- 1/2 cup diced celery
- 1/2 cup diced red onion
- 3/4 cup shredded cheddar
- salt & pepper to taste
Instructions
- Cook and prep the chicken and let it cool. I like to do this the night before while I make supper. I preheat the oven to 400° while I pound the chicken breasts out to about 1 inch thick. This makes them super tender and helps them cook quickly and evenly. Sprinkle salt and pepper on the chicken. Place them on a baking pan. Bake for about 20 minutes or until the chicken is cooked through. Shred the chicken with a fork and place in the fridge to cool overnight.
- Mix up the mayo, ranch, buffalo wing sauce, celery, onion, and cheddar. Season to taste with salt and pepper. Pour the mixture over chilled, shredded chicken and stir until the chicken is well coated.
- Let the buffalo chicken chill in the fridge for an hour or two if you can. Spoon onto buns, wraps or on top of a bed of lettuce for an awesome salad. Enjoy!
Notes
*Two large chicken breasts make about 4 cups of shredded chicken.
*We like red onions, but use whatever type of onion you prefer. Scallions would also be good.
*I’ve done regular buns, hoagie buns, wraps, croissants, and lettuce salads. They’re all good!
*Convert leftover chicken salad to buffalo chicken by adding some ranch, wing sauce, and cheddar cheese to it.
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