Well, life has been flipped upside down and we’re all trying to figure out things. My kids schools closed Thursday afternoon and are home for the rest of the month. So needless to say, there will be a lot of new recipes coming to keep them full. It felt like they snacked all day long on Friday and are dipping into our “emergency” stash.
We all loved this recipe for buffalo chicken salad sandwiches. It’s quick and easy to make and can either be eaten on toast or on a green salad. It’s not super hot and the crunch of the celery is perfect!
3 cups cooked chicken breast, shredded or cubed
1 1/2 cups celery, diced
1/2 cup green onion, chopped
1/4 cup sweet onion, chopped finely
1/2 cup mayo
1/4 cup Frank’s Red Hot sauce
1 Tbsp ranch seasoning mix
In a bowl, combine the mayo, hot sauce and ranch seasoning. Add in the chicken and vegetables. Stir to combine. Serve immediately or place in the refrigerator to chill until ready to be used.
Source: The Pinning Mama
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