BBQ CHICKEN SALAD (Adapted from Aggie's Kitchen)

I have been looking for a good BBQ chicken salad recipe ever since my daughter graduated from Auburn University.  Why? Because in Auburn, AL there’s a delightful little place called “Chicken Salad Chick” that serves a multitude of chicken salads, including my favorite, BBQ Chicken Salad.  This recipe isn’t quite there, BUT it’s close!  Very yummy served atop a mixed green salad or as a sandwich or wrap.  I added more chipotle sauce on mine since I like it hot! Great to serve on small rolls (like Hawaiian) for a tailgate party, so it’s easy finger food for people to pick up and eat.

2 cups cooked shredded chicken
3/4 cup Ranch Dressing (I used Naturally Fresh Lite)
1/4 cup plus 2 teaspoons of your favorite barbecue sauce
2 green onions, chopped
1 celery stalk, finely chopped
4 oz mild cheddar cheese, shredded
1-2 tsp chipotle sauce, if desired (I used the adobo sauce in a can of chipotle peppers)
salt and pepper to taste
In a small bowl, combine the Ranch Dressing with the barbecue sauce.
Add sauce to shredded chicken into a large mixing bowl along with green onions, celery, cheddar cheese and chipotle hot sauce.
Mix until sauce and ingredients are completely combined. Refrigerate for at least one hour for the flavors to blend. Taste for salt and pepper and adjust if necessary.

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