Yummmm, Spicy Chicken Salad. I know what you’re thinking, “oh big surprise, something else with Frank’s Red Hot.” Yeah, I know, I have an addiction. Let’s just cut to the chase, chicken salad is delicious. Mostly, for me, because I can’t stand tuna salad. I had a bad experience in pre-school. I’ll never forget the day my mom made me take a bite of the lunchroom tuna salad sandwich before a doctor’s appointment. Let’s just say I stick to chicken from now on. And if I’m going to eat tuna, it’s fresh and stuffed into sushi.
So when I had made a crockpot full of buffalo chicken, I took it, diced up with some low fat mayo, garlic powder, and some fresh diced green peppers. A slice of American cheese and a toasted Arnold’s flatbread topped it off.
Spicy Chicken Salad
2 cups of cooked, diced chicken breast (cooked in Frank’s Red Hot sauce, or add 3 tablespoons of hot sauce to mixture)
1/2 cup of low fat mayo
1/2 tsp of garlic powder
1/4 of a green pepper, diced
American cheese slices
Combine chicken, mayo, garlic powder, and green peppers in a bowl. Toast your flatbread. Spoon chicken mixture on toasted flatbread and top with a slice of American cheese.