Yesterday, my sweet (not-so) baby sister graduated from college! Happy Graduation, Haley!!! My sweet aunt Leslie had a great grad party at her house and we had so much fun. She served lots of yummy food, including a pizza dip that I’m sure just fell straight from heaven. There was a platter of the biggest chicken fingers I’ve ever seen in my life. Leslie packed us up some of the leftovers in a to-go bag when we headed out. So I got to thinking… surely there’s something cool I can make with leftover chicken fingers.
Lovey suggested chicken salad, and because he’s a pretty smart fella, I stole his idea. While he was jamming out on the drumset during the third service at church, I came home and whipped up chicken salad made from leftover chicken fingers. At first it started innocently- you know, chop up the chicken, add some mayo. But then I spied the hot sauce and ranch dressing hanging out in the fridge door. So then what started as a plain ole chicken salad, turned into buffaloed chicken salad! And it was DELICIOUS!
We took this concoction, along with some celery and veggie straws (try them, SO good), on a sunny Sunday afternoon picnic in Greer City park. We had a blast. For the record, I won the cornhole tie-breaker! (as always)
Buffalo Chicken Salad from Leftover Chicken Fingers
- 4 outrageously huge chicken fingers, or probably about 6 regular sized ones
- 1/2 c. mayo (if you use something other than Duke’s, don’t blame me for the outcome)
- Ranch dressing
- Hot sauce
First, give your chicken fingers a rough chop. Mine wouldn’t fit in my food processor without this step, but you could skip it if you’ve got a huge processor. Chop the chicken to whatever size you’d like in the food processor.
Put the chopped chicken into a mixing bowl, and add the mayo. Also add in the ranch dressing and hot sauce to taste. I probably added about 2 tablespoons ranch dressing and 1/4 c. hot sauce. You could add more or less depending on how spicy or ranchy you want it.