Buffalo Chicken Salad with Greek Yogurt in 20 Minutes

Instructions:

1. Take your 450g of cooked chicken breast and shred it into bite-sized pieces until you have a pile of uniform, fluffy strands. Note: Long strands hold onto the sauce better than cubes.
2. Toss the shredded chicken with 60ml of buffalo style hot sauce in a large bowl until every fiber is stained bright orange. Note: Doing this before adding the creamy elements ensures the meat is seasoned, not just coated.
3. In a separate small bowl, whisk together 60g Greek yogurt and 30g mayonnaise until the mixture is silky and pale.
4. Add 5ml lemon juice, 2g garlic powder, and 2g dried dill to the dairy mixture until no clumps of powder remain.
5. Stir in 40g minced red onion and 15g chopped chives until the herbs are evenly distributed.
6. Pour the seasoned dressing over the buffalo chicken and fold gently with a spatula until the chicken is fully enveloped in a velvety coating.
7. Gently stir in 65g diced celery until the green bits are peeking through the orange sauce. Note: Adding celery last keeps it from getting buried and losing its snap.
8. Sprinkle in 30g blue cheese crumbles and 0.5g each of salt and pepper, giving it one final, very light toss until the cheese is just barely incorporated. Note: Over mixing will turn the blue cheese into a grey paste, which we definitely want to avoid.