Red-Hot Chicken Salad

I know I haven't posted a recipe in a while but I was inspired earlier today after making one of my favorite sandwiches! Plus, it's just a great summer recipe! The best part is that a) I actually WANTED to eat this and b) I could make it myself without gagging! Progress! This is actually a Hungry Girl recipe, but there are a couple of things I changed due to personal taste.

1 12.5 oz. can of white chicken (You can always use fresh chicken but the can is much too convenient in my opinion)
Mayo or Miracle Whip
4-5 baby carrots
1 stalk celery
1/4 cup finely chopped red onion
1 tablespoon dry ranch dressing
Frank's Red Hot Sauce

Drain the chicken and fluff with a fork. I didn't put a certain amount of Mayo to add because everyone's preference is different. Just add enough to coat the chicken. I use a cheese grater to chop up the carrots and celery so they are finely chopped. Ofcourse, you can just chop them with a knife...I just prefer a less chunky chicken salad. Add carrots, celery and onion. (I don't always add onions just depends on how I feel that day). Add the dry ranch dressing and your desired amount of Franks. I use at least 1-2 teaspoons. Mix all these together and let it chill for an hour or so before eating. Despite its name, this is not hot or spicy. You can always add as little or as much Frank's as you choose! I love this on a sandwich or as a dip with Triscuits or another cracker!

Served here on King Hawaiian sandwich snacker rolls.