Buffalo Chicken Potato Salad

Show/Hide Buffalo Chicken Potato Salad
Serves 8 | Prep/Cook Time: 30 Min
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1 pkg PERDUE® SHORT CUTS® Carved Chicken Breast, Original Roasted (26 oz.)
2 lb baby red potatoes, cooked and quartered
1/3 cup chopped red onion, finely diced
1/3 cup chopped celery, finely diced
2/3 mayonnaise
1/4 cup buttermilk
1/3 cup buffalo/hot sauce (and extra sauce for drizzle)
2 tsp whole yellow mustard seed
1 tbsp fresh parsley, chopped
1/3 cup blue cheese, crumbled
Step 1: 
Take the Perdue Short Cuts Carved Chicken Breast, Original Roasted from the bag and cut the carved chicken pieces into chunks.
Step 2: 
In a large bowl, toss together potatoes, chicken chunks, onion, and celery. Make the dressing: In a bowl, combine all of the wet ingredients, mustard seeds and parsley and whisk together.
Step 3: 
Pour the dressing over the salad and stir well to coat. Add salt and pepper to taste (if necessary). Garnish with the crumbled blue cheese, drizzle with buffalo/hot sauce, and serve.
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Recipe provided by Delish.com