- 4 medium-sized chicken breasts (or an equivalent amount of cooked rotisserie chicken)
- 1/2 cup Hot Wing Sauce
- 3 cups coleslaw mix
- 1 celery stalk, diced
- 1/2 cup blue cheese, crumbled
- 1 cup mayonnaise
- 1 T. apple cider vinegar
- 1 T. dijon mustard
- salt and freshly ground black pepper
Place chicken breasts in large sauce pan, cover with water by 1 inch. Bring to a boil, partially cover the pan and simmer ten minutes. Turn off heat, and let chicken sit in poaching liquid another 10 – 15 minutes, until cooked thoroughly.
While chicken is poaching, whisk together mayonnaise, vinegar and mustard. Add diced celery, crumbled blue cheese and coleslaw; mix thoroughly and season with salt and pepper.
Remove chicken from pan and shred using two forks. Place in bowl and add hot wing sauce, just enough to coat the chicken. Serve chicken on a soft hamburger-style bun with a generous portion of blue cheese celery slaw right on top. Pass extra wing sauce at the table. Serve with corn on the cob and some cold beer!
Tip: If you’re using a rotisserie chicken that’s no longer hot, or if your chicken has been refrigerated, let it come to room temperature, then heat your wing sauce before tossing with the chicken. Your chicken will dry out if you microwave it, but the heat of the wing sauce will warm it up just enough without drying it out.