Mardi Gras Po' Boys, Honeystyle

With a little leftover chicken, celery, and Tabasco, I have created a new favorite sandwich: Roasted Chicken Po' Boys. I am a little particular about my Ranch dressing... don't like the premade in the bottle. My mother-in-law has ALWAYS made hers using the Hidden Valley Ranch Dry Mix, so that is what I do as well. It is better, I think, and I always have the mayo and buttermilk. Less preservatives than the bottled stuff. I buy the large container of Ranch at Sam's, then I always have it on hand. When my children were little, they might not eat the cooked veggies I prepared, but they would always eat the raw carrots, celery, & bell pepper with a little dip cup of Ranch. A little fresh garlic added to the dressing really takes it up a notch, too. Happy Fat Tuesday!

Mardi Gras Po Boys, Honeystyle 

roasted chicken, skinned, boned, chopped

1 to 1 1/2 cups celery, diced fine

several shots of Tabasco

2-3 Tbsp. Ranch dressing 

hoagie buns,brushed lightly with butter which has been melted with Ital. seas. & Lawry's Seasoning Salt

cheese slices

1.You will have plenty of chicken leftover for another meal. For 2 nice sandwiches, I used probably a cup or so of chopped chicken to which I added the Ranch dressing. Toss to coat.
2.To the diced celery, add several shots of Tabasco and coat well. Coated celery can sit for several hours as well for more absorption.  
3. In 400 degree oven, toast the buttered hoagie buns for about 5 min. Then place cheese slices on bread. Watch carefully, leaving in only a couple more min.
4. Layer on toasted, cheese rolls the celery, then the chicken mixture. Serve asap.