Buffalo Chicken Salad Sliders
- 3 large (10-12oz) cans chicken breast, drained
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup hot sauce
- 1/2 tablespoon dried, minced onion
- 1 teaspoon garlic powder
- 2 large celery stalks, diced fine
- 12 Hawaiian dinner rolls
- In a large bowl, combine chicken, mayo, sour cream, hot sauce, onion, garlic powder, and celery. Mix well.
- Cover and refrigerate two hours or overnight. Serve on split Hawaiian rolls.
- Store leftovers in the fridge.