Description
A flavorful chicken salad infused with spicy buffalo sauce and creamy mayonnaise, perfect for gatherings and quick meals.
Ingredients
Scale
- 1 pound chicken tenderloins or 2 cups shredded cooked chicken
- ¾ cup mayonnaise (preferably Duke’s)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 pinch celery salt
- 1 pinch salt
- 1 pinch black pepper
- 3 tablespoons mild buffalo wing sauce (like Frank’s, or to taste)
Instructions
- Bring a large pot of water to a rolling boil. Add the chicken tenderloins and cook for 8 to 10 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.
- Remove the chicken from the pot and let it cool for a few minutes.
- Utilize a hand mixer or a stand mixer to shred the chicken into fine pieces.
- In a large bowl, combine the shredded chicken with mayonnaise, onion powder, garlic powder, celery salt, regular salt, pepper, and buffalo wing sauce. Stir until well combined.
- Scoop portions onto toasted bread, fresh lettuce leaves, or enjoy with crackers.
Notes
For best freshness, consume within a few days. Can be made a day in advance for flavors to mingle.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American/Mexican Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 0g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 29g
- Cholesterol: 85mg