1 boneless, skinless chicken breast, diced (baked in 350˚ oven with hot sauce and S&P)
3 tablespoons hot sauce
1 cup light mayo
3 tablespoons diced celery
2 tablespoons diced white onion
2 tablespoons diced carrots
1/2 cup fat free milk
1/4 cup sour cream
1 tablespoon apple cider vinegar
2/3 cup blue cheese crumbles
2 tablespoons Worcestershire sauce
1/4 cup chopped fresh cilantro (plus whole pieces for garnish)
For the chicken salad, mix together 1 diced chicken breast, 3 tablespoons of hot sauce, ½ cup of light mayo, 3 tablespoons diced celery, 2 tablespoons diced white onion, and 2 tablespoons diced carrots. Let sit for the flavors to come together.
For the cilantro blue cheese dressing, mix together ½ cup of light mayo, ½ cup of fat-free milk, ¼ cup of sour cream, 1 tablespoon of apple cider vinegar, 2/3 cup of blue cheese crumbles, 2 tablespoons of Worcestershire sauce, and ¼ chopped fresh cilantro. Let sit for the flavors to come together.
