one post, two recipes: buffalo chicken salad & melt

     Last night I was out with some friends having drinks and buffalo chicken came up in conversation. Now, if you've been reading my blog for a while or know me IRL then you know I love buffalo chicken. So when we started to talk about our other friend's family and how they always have some sort of buffalo chicken food at family cookouts (sounds like my kind of family) it got me craving the good stuff.

     At first I was just going to make some of my buffalo chicken dip, but considering it's a 90 degree day the last thing I wanted to do was turn my oven on. I thought about what would be a quick and easy way to enjoy buffalo chicken with the least amount of cooking possible. 

     Buffalo chicken salad just seemed like the right way to go! It can be used in a number of different ways...whether it is eating it by itself, putting into a wrap, serving on sturdy lettuce or crackers, or - as I have done here - making a melt! We all know and love the classic tuna melt, but this spin on the classic will definitely leave you satisfied (and probably craving more). 

Buffalo Chicken Salad
Prep Time: 15-20 minutes
Cook Time: 0 minutes
Yields: 3 1/4 - 3 1/2 cups

You Will Need:

• about 3 cups shredded chicken (rotisserie is what I use - no need to cook yourself!)
• 1/2 cup onion, minced
• 1/2 cup celery, thinly sliced
• 1/2 cups mayonnaise
• 2/3 cup Louisiana style hot sauce (like Frank's Red Hot) 
• 1 tsp garlic powder
• 1/2 tsp salt

1. Combine all ingredients in a large bowl and mix until thoroughly combined. Serve immediately or refrigerate for up to 4 days. Enjoy!

Buffalo Chicken Melt
Prep Time: 5 minutes
Cook Time: 5 minutes
Yields: 1 melt

You Will Need:

• 2 slices sturdy bread (I used Bread Alone's Whole Grain Health)
• 1/4 cup buffalo chicken salad
• 2-3 slices american cheese 
• 1-2 TBS crumbled creamy danish blue cheese
• 1/2 TBS salted butter
• mayonnaise, for spreading

1. Melt butter in a small saucepan on very low to low heat. Spread a thin layer of mayonnaise on one side of each slice of bread.
2. Once butter is melted, place first slice of bread mayonnaise side down in pan. Apply one piece american cheese. Top cheese with buffalo chicken salad. Top salad with blue cheese crumbles. Top with remaining american cheese. Finally, add second slice of bread mayo side up and gently push down.
   
3. Let cook for about 2-3 minutes, until nicely browned. Carefully flip and repeat on other side.
4. Remove from heat and cut in half (diagonally of course!). Serve immediately. Enjoy!