This is buffalo pulled chicken with a cucumber ranch sauce.  I got the recipe from Pillsbury's 45th Contest Bake-Off 100 winning recipes cook book.  I used my own buffalo pulled chicken which I made in the crock pot with celery, onion, garlic, chicken breast, and Frank's buffalo hot sauce.  I slow cooked the chicken for 4 hours and then pulled it with a fork after letting it rest for 10 minutes.  I am not normally a fan of ranch dressing, but I bought light ranch from the store just for this recipe.  It was definitely worth it!  I diced some celery with the thinly sliced cucumbers and added some dill weed.  I didn't really like the Pillsbury crusty french loaf that the recipe called for.  I would put it on sandwich thins the next time I try it.  Here's the recipe.

Ingredients:

1 can Pillsbury refrigerated crusty French loaf

1 tablespoon Extra Virgin Olive Oil

1 egg

1 tablespoon water

3 cups shredded chicken

1/4 teaspoon glarlic powder

1/8 teaspoon salt

1/8 ground black pepper

1/2 cup hot red pepper sauce

1/4 cup butter (salted or unsalted)

1 tablespoon honey

2 cups cucumber

1/4 cup diced celery

1/3 cup blue cheese dressing

1/2 teaspoon dill weed

Directions

1.  Heat oven to 350 degrees.  Spray cookie sheet with non-stick cooking spray.  Carefully unroll loaf of dough: press into 15x9 inch rectangle.  Cut in half lengthwise: cut crosswise into thirds, forming 6 pieces.  Brush each piece with olive oil.  To make rolls, fold each piece of dough almost in half crosswise, bringing top end of dough to within 1/4 inch of botton end (oiled surfaces will be touching).  Place on cookie sheet.  In small bowl, beat egg and water with fork; brush on tops of rolls.

*I found the crusty French loaf difficult to deal with.  It did not unroll very well and it was not evenly spread on the cookie sheet.  This is why I suggest using bread, buns, or sandwich thins.

2.  Bake 12 to 20 minutes or until rolls are golden brown.  Cool 5 minutes.

3.  Meanwhile, in large bowl, stir together chicken, garlic powder, salt and pepper; mix well.  In small microwaveable bowl, microwave pepper sauce, butter, and honey on high 15-30 seconds or until butter is melted; stir.  Add to chicken mixture; mix well.  In another medium bowl, add cucumber, celery, dressing and dill; toss to combine.

4.  To serve, gently open sandwich rolls.  Fill each with about 1/3 cup chicken mixture; top with scant 1/4 cup of the cucumber mixture.  Serve with any remaining cucumber mixture.