Ingredients
1 9-oz. bag Perdue Short Cuts Carved Chicken Breast, Original Roasted, cut into chunks
2 lb. baby red potatoes, cooked and quartered
1/3 c. chopped red onion, finely diced
1/3 c. chopped celery, finely diced
2/3 c. mayonnaise
1/4 c. buttermilk
1/3 c. buffalo or hot sauce, plus more for drizzling
2 tsp. whole yellow mustard seed
1 tbsp. fresh parsley, chopped
kosher salt
Freshly ground black pepper
1/3 c. blue cheese, crumbled
Preparation
Step 1Take Perdue Short Cuts Carved Chicken Breast, Original Roasted from the bag and cut the carved chicken pieces into chunks.Step 2In a large bowl, toss together potatoes, chicken chunks, onion, and celery. Step 3Make the dressing: In a bowl, combine mayonnaise, buttermilk, hot sauce, mustard seeds and parsley and whisk together. Step 4Pour the dressing over the salad and stir well to coat. Add salt and pepper to taste (if desired). Garnish with crumbled blue cheese, drizzle with more buffalo/hot sauce, and serve.
