Servings : servings
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Ingredients
Instructions
- Prep the ChickenRemove skin and bones from 4 cups rotisserie chicken (breasts work best), then pulse in a food processor 3 to 4 times until finely shredded but not mushy. Transfer to a large mixing bowl.

- Make the DressingAdd ⅓ cup plain Greek yogurt, ⅓ cup mayonnaise, and ½ cup buffalo hot sauce to the bowl. Sprinkle in ½ tsp garlic powder, ½ tsp smoked paprika, and ¼ tsp cayenne pepper (if using). Whisk until smooth and creamy.

- CombineAdd the pulsed chicken, ½ cup diced celery, ½ cup shredded carrot, ⅓ cup finely diced red onion, and ¼ cup chives. Mix well until everything is well combined then keep mixing for a minute or two to get a velvety, whipped texture.If using, fold in ⅓ cup crumbled blue cheese or leave it on the side to add as a topping later.

- ServeEnjoy immediately, or cover and refrigerate for at least 30 minutes to let the flavors develop. Garnish with extra chives and crumbled blue cheese before serving if desired.

Nutrition
Notes
Keep in an airtight container in the fridge up to 4 days.
