Buffalo Chicken Salad

Like everyone else, I’m back on the wagon today -- eating better and trying to detox the 482 lbs. of fudge and 1,793 Christmas cookies I consumed over the last month.
I put this Buffalo Chicken Salad together for lunch this week. I don’t love taking a sandwich and I’m fresh out of leftovers, so here we are:
Buffalo Chicken Salad

2 c cooked shredded chicken
1 c Fage 0% Plain Greek Yogurt
1 T Franks Red Hot Sauce
2 ounces (1/4 c) blue cheese crumbles
2 celery stalks, cut lengthwise then sliced thin
1/2 t garlic powder

TIP: If you are starting with raw chicken, I cooked a few chicken breasts in my Instant Pot earlier today (4 chicken breasts and 1 c water on "poultry" for 25 minutes), then place them in a glass bowl and use my electric beaters to shred the chicken. I’ll use that chicken throughout the week, including in this recipe.

Mix all ingredients well and add more hot sauce to taste.
I serve this with a few celery stalks and some Good Thins corn crackers for different vehicles.

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