It was hubs’s idea to make buffalo chicken sliders. I just decided to skip the bread.
You can see him in the background, alternating between folding laundry and playing video games. Adorable.
Buffalo Chicken Slaw (not really a recipe – more like a formula for assembly)
- shredded, cooked chicken breast*
- Frank’s Red Hot Wing Sauce
- Shredded cabbage
- Sliced celery
- Blue cheese dressing (if you aren’t starving and impatient, like I was, and you have blue cheese in the house, I’d definitely recommend making your own)
If your chicken isn’t already hot, place it in an oven proof dish, then toss with as much Frank’s as you like. Put it in a 350 degree oven until heated through. In the mean time, combine cabbage, celery, and blue cheese dressing. Place in individual serving bowls. Top with chicken and extra sauce, and serve.
*My preference to get cooked breast is to bake bone in, skin on breasts at 350 for 40 minutes. When cool enough to handle, remove meat and shred or chop as desired.