Buffalo Chicken Salad

So, now do you know why I made last night’s Homemade Gorgonzola (Blue Cheese) Dressing?
Of course you need it to go on top of buffalo chicken!
This recipe was adapted from this Chicken Salad recipe.

Buffalo Chicken Salad – serves 4-6

3/4 cup Greek yogurt
1/2 cup buttermilk
3/4 cup Frank’s Red Hot Wings Sweet Heat BBQ Sauce
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 cups shredded poached chicken breast (see below)
3 large celery stalks, finely chopped
1/3 cup red onion, minced
2 tablespoons packed fresh flat-leaf parsley leaves, coarsely chopped

Chicken
3 boneless, skinless chicken breasts – directions below (mine were on the larger side, probably equaling 1 1/4-1 1/2 pounds) 
3 cups water plus more if needed to completely cover the breasts while cooking 
3 teaspoons chicken bouillon granules 
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Place chicken breasts in a large saucepan in a single layer.
Cover chicken broth.
Add poultry seasoning, bay leaf, salt and pepper.
Bring to boil and lower heat to simmer.
Cook chicken breast for 5 minutes.

Remove from heat, turn chicken breasts over, partially cover saucepan and allow to sit for 15 minutes.

Using tongs, drain chicken and transfer to a cutting board to shred using two forks.
In a large bowl, combine Greek Yogurt, Buttermilk, BBQ Sauce, lemon juice, salt and pepper. Mix well.

Add chicken, celery and red onion to sauce and mix until thoroughly combined.

Place some chicken salad on the bottom of a sandwich roll and drizzle with the Homemade Blue Cheese Dressing. Cover with top and serve with celery and carrot sticks.
Relax eat and watch a baseball game, Nascar, a tennis match, the Tour de France, or the Superbowl.