The Ultimate Kickin Buffalo Chicken Pasta Salad Recipe

Instructions:

1. Cook the chicken breasts until fully cooked (165°F internal temp). Shred or dice the chicken once cool enough to handle.
2. Melt butter gently. Whisk in the Buffalo Sauce. Toss the shredded/diced chicken in this mixture until fully coated. Set aside.
3. Boil the pasta according to package directions until al dente. Drain immediately and rinse briefly with cold water to stop cooking. Drain thoroughly.
4. In a large mixing bowl, whisk together the mayonnaise, ranch dressing, 1/2 cup of blue cheese crumbles, cider vinegar, Worcestershire sauce, garlic powder, and paprika until smooth. Season with salt and pepper.
5. Add the cooled, Buffalo-coated chicken, diced celery, and minced red onion to the dressing mixture. Gently fold in the cooked pasta until everything is evenly coated.
6. Cover the salad and refrigerate for a minimum of 30 minutes to allow flavours to marry. Just before serving, taste and adjust seasoning if necessary. Top generously with reserved sliced scallions and extra blue cheese crumbles.