|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|
|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|
Take the Perdue Short Cuts Carved Chicken Breast, Original Roasted from the bag and cut the carved chicken pieces into chunks.
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.
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.
Recipe provided by Delish.com