2 cooked chicken breasts, shredded
2 tablespoons of avocado mayonnaise
1 teaspoon mustard
4 large organic pickles
Salt (to taste)
Pepper (to taste)
Hot sauce (optional)
Add mayonnaise and mustard to chicken, mix well. Cut pickles in half lengthwise and scoop out the seeds of the pickle. Add the seeds to the chicken salad and mix. Salt and pepper to taste. Scoop the chicken salad into the pickle boats. Sprinkle buffalo seasoning on top. Garnish with hot sauce if desired.