Ingredients
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1 package grilled, fajita chicken breast strips, I think our package was 32 ounces
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1 - 16 ounce bottle of ranch dressing
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1 - 16 ounces bottle of Moore's Buffalo Wing Sauce
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1 - 12 ounce package of your favorite pasta, cooked
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1 medium red onion diced
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2 good sized Roma tomatoes, chopped
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4 stalks of celery, chopped
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1 avocado, optional
Instructions
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Thaw your chicken strips. They are precooked, but you don't want them frozen.
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Cook pasta according to package directions. We used veggie rotini simply to get in some extra veggies. I am now hooked on the stuff. Drain pasta and rinse with cold water.
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In a mixing bowl, whisk the entire bottle of ranch dressing with the desired amount of wing sauce. We used half a bottle by the time we were done. I advise to add slowly and taste often.
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At this point mix the pasta, sauce/dressing mixture, and chicken in a large mixing bowl.
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Then add the onion, tomatoes, and celery and blend thoroughly.
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Topped with sliced avocado.
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You can serve it warm or cold. Personally I think it was amazing the next day as lunch cold.
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Things that might make nice additions are bacon, blue cheese crumbles, maybe some diced garlic... be creative!