BUFFALO CHICKEN SALAD SANDWICHES RECIPES

Steps:

• Mix the Durkees, olive oil, lemon juice, and salt and pepper together.
• Marinate the chicken breasts in this overnight, covered and refrigerated.
• Remove chicken, discard marinade and bake in oven at 350° until juices run clear and no longer pink.
• Allow to cool.
• Slice into tiny pieces, and mix with the celery and blue cheese dressing.

Steps:

• If you're baking the chicken breasts, place the breasts in a glass dish, sprinkle with salt and pepper, and bake on 400 degrees for about an hour, or until the juices run clear.
• Remove from oven and let cool before chopping. If you're buying already prepared chicken breasts, just remove the skin, and place on a chopping mat, and cut chicken into small bite-size pieces. Place in a large serving bowl, and add the chopped celery, red bell pepper, green onions, carrots, green and black grapes, apple, and pineapple chunks. Place the bowl in the refrigerator while you make the dressing.
• In a small bowl, whisk together the Mayonnaise, buffalo sauce, sugar, pineapple juice, vinegar, and minced garlic, until smooth and creamy. Remove the bowl of chicken salad from refrigerator, and pour the dressing over the chicken salad.
• Toss with two spoons to coat chicken, fruit, and vegetables in dressing. Serve immediately, or cover and place in the refrigerator until ready to serve.
• When ready to serve, stir the chicken salad well before placing on bread, rolls, croissant's, or on a bed of lettuce. May be kept in the refrigerator for up to 3 days. Enjoy!