Buffalo Chicken Slider Sandwiches with Celery and Blue Cheese Salad

Ingredients:

Sandwiches

• 2 tablespoons unsalted butter
• 1 bottle Buffalo hot sauce, 340 g
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 4 cups shredded grilled chicken, light and dark meat
• 12 mini Hawaiian sweet rolls, cut in half

Celery and Blue Cheese Salad

• 0.5 cup crumbled blue cheese
• 1 tbsp chopped chives
• 1 tbsp lemon juice
• 1 teaspoon of vegetable oil
• 4 stalks celery, thinly sliced ​​on the diagonal (about 1 heaping cup)
• 3 green onions, thinly sliced ​​diagonally
• Special equipment: 6 skewers

Preparation:

1. In a medium skillet with straight sides, melt the butter over medium heat. Once melted, add the Buffalo sauce, garlic powder, and onion powder and stir. Bring to a simmer and add the shredded chicken. Reduce heat to low and simmer until the chicken is heated through and evenly coated with the sauce, about 5 minutes.
2. Assembly:
   
   Place the buns cut-side up on a clean work surface. Using tongs, transfer the chicken to the bottom half of the buns.
3. Top with celery salad. Spoon the remaining Buffalo sauce over the cut sides of the buns. Top the sandwiches with the bun tops and pierce with skewers.
   
   Celery and Blue Cheese Salad:
   Yield: about 1 cup
   
   Place all ingredients in a medium bowl and mix. Store in the refrigerator in a tightly sealed container for up to 3 days.