Buffalo Chicken Salad

Did you know that the Buffalo Wing is only 49-years old?  It seems like it's been around forever though.  It's on the menu at practically every watering hole in America.  Men can't watch football on Sundays without them.  For many years, Buffalo Wings were a regional specialty found in the New York area only.  In the 1980's the recipe spread nationwide, becoming such a mainstream flavor you can get Buffalo flavored sunflower seeds, Pringles and even Buffalo-flavored popcorn seasoning!  It's such a popular flavor around my house, I've made Buffalo Chicken Casserole and Buffalo Chicken Dip.  My family likes it so much, I figured I'd throw Buffalo Chicken Salad a bone, (no pun intended) and give it a try!  It's all the flavors of Buffalo Wings, blue cheese and celery combined into a creamy mixture, perfect served on a toasted bun.  Easier to eat too.  If you're a Buffalo fan, give it a try.  I'm sure you can even find a football game to watch!

All the flavors of wings, served on a bun!

Buffalo Chicken Salad4 boneless, skinless chicken breasts
3/4 cup plain yogurt
3/4 cup sour cream
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
4 ounces blue cheese, crumbled
3 tablespoons hot sauce (I used Frank's Red Hot)
3 stalks celery, thinly sliced
good quality sandwich rolls, toasted

Preheat oven to 400 degrees F.  Bake the chicken breasts for approximately 10 minutes per side.  (I seasoned my chicken breasts generously with seasoned salt and cracked pepper.)  When chicken is cooked all the way through, and juices run clear, shred and set aside.  Meanwhile combine yogurt, sour cream, onion powder, garlic powder, blue cheese, hot sauce and celery.  Stir in shredded chicken.  Serve on toasted rolls and enjoy.

Prep Time:  Approximately 10 minutes     Cook Time:  Approximately 20 minutes