Buffalo Chicken Salad on a bed of Spinach

Who says you have to have bread to be able to enjoy chicken salad? This recipe is a nice twist on typical chicken salad by adding celery and Frank's Buffalo Hot Sauce.

Buffalo Chicken Salad on a bed of Spinach:

Ingredients:
2 cups of rotisserie chicken, shredded
1/4 cup Frank's Buffalo Hot Sauce
1/2 cup sour cream
1/4 cup blue cheese crumbles
1/4 cup diced celery
1/2 tsp. parsley
1/4 cup green onions

Directions:
In a large bowl, combine the sour cream and buffalo sauce.  Mix well then add in the blue cheese crumbles, green onion, celery, and parsley. Add the shredded chicken, combining well.

Refrigerate for at least 30 minutes before serving over a bed of spinach leaves.

Buffalo Chicken Salad on a bed of Spinach

Buffalo Chicken Soup with Green Onions and Blue Cheese

This recipe is dedicated to my brother, who is notorious for adding Frank's Red Hot Sauce and Tabasco to everything he eats.  If you're a hot wing lover, this recipe is for you.  It's definitely got a kick.

Buffalo Chicken Soup with Green Onions and Blue Cheese

Ingredients:
4 boneless, skinless chicken breasts (about 8-10 oz), cooked and shredded
4 tablespoons olive oil
1 yellow onion, diced
4 garlic cloves, minced
32 ounces low-sodium chicken stock
3/4 cup Frank's Red Hot buffalo wing sauce
1/2 cup Half and Half
1/2 cup freshly grated cheddar cheese
1/2 cup freshly grated parmesan cheese
4 tbsp. Blue Cheese (1 tbsp. for each bowl)
Sliced green onions, for garnish

Directions:
1.)  Heat a large pot over medium heat and add olive oil. Add onions with a sprinkle of salt to the pot, stirring to coat, then cook for about 5 minutes until soft.

2.)  Add in garlic and cook for 1-2 minutes more.

3.)  Add in stock, buffalo sauce, half and half, chicken and grated cheeses, stirring constantly. Bring to a boil, then reduce and let simmer for 10-15 minutes, stirring every so often.

4)  Top with green onions and blue cheese before serving.