The Tailgater's Handbook Recipe for Buffalo Chicken Salad Sandwiches

You’ll have the approval from the under 40 crowd with this spicy chicken salad.  Older folks can tone it down by topping the salad with ranch dressing or dip.  It’s a big favorite for early season lunch or dinner.

2 tablespoons cooking oil
1 ½ pounds cooked chicken, shredded or chopped
2 stalks celery, chopped
1 onion, finely chopped
2 cloves garlic, finely chopped 
Sea Salt and ground black pepper
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon French's Worcestershire sauce
1/4 cup Frank's Red Hot sauce 
1 cup tomato sauce
1 cup chicken stock
8 buns
8 oz. pkg. Blue Cheese
Dill Pickle Slices
Heat a large skillet with oil over medium-high heat. Add chicken and celery, onions and garlic, season with salt and black pepper, simmer 8 minutes. In a side bowl combine vinegar, sugar, Worcestershire, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer a few minutes more until the mixture is as thick as you like. Spoon this Buffalo Chicken Salad filling onto buns. Top with blue cheese and pickles if you like.


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