Recipe - Buffalo Chicken Salad

Buffalo Chicken Salad
So, when this recipe was originally posted, we had DiGorno's Pepperoni Pizza with Buffalo Style Wyngz© for dinner. Because not many people in my house like Buffalo/Hot Sauce (or chicken, for that matter), the Buffalo sauce went unused that night.

The next day, wanting to use it before it spoiled, I cut up a boneless chicken breast and made a VERY simple chicken salad. Curious as to how it would taste, I grabbed the packet of  Buffalo Style Wyngz© sauce and added it to the ingredients already in the bowl. The chicken salad didn't even last 36 hours. I was even SCRAPING the bowl to get every last bit!

INGREDIENTS
1 LARGE boneless skinless chicken breast, cooked and shredded.
1 packet of DiGorno's Buffalo Style Wyngz© sauce (or 1/2 cup Frank's® RedHot® Buffalo Wings Sauce)
3/4 cup Mayonnaise

1. Boil and then bake 1 boneless skinless chicken breast until thoroughly cooked. Cool completely, then chop/shred into tiny pieces.
2. Mix the mayonnaise and chicken together thoroughly, then add the wing sauce. Mix completely.
3. Chill for 2-4 hours. Serve on bread.

TIP: To make preparation easier, you can use canned chicken. I prefer Swanson brand chicken for recipes. For this particular recipe, I recommend using 2 9.75 oz cans. Open the cans, drain WELL and shred as normal. For 'chunkier' salad, chop into bite size pieces.
For a different texture to the sandwiches, toast the bread before assembling the sandwiches.

This is a recipe you can adjust to your liking of spiciness. You can easily double or even TRIPLE this recipe for a larger quantity.