Oh Snap Macros

1 In a small bowl whisk together the almond milk, dairy-free yogurt, lemon juice, Dijon mustard, minced garlic, dried dill, dried parsley, onion powder, salt and pepper until smooth and creamy. Leave as is for ranch dressing and add the hot sauce to make it into buffalo ranch sauce. 
2 Taste the dressing and adjust seasonings as needed. Transfer dressing to a jar or airtight container and refrigerate for at least 30 minutes to allow flavors to blend. 
3 Add the raw chicken to a pot and cover with enough water to cover the top of the chicken. 
4 Bring to a boil over high heat. Once boiling, lower heat to medium. Let the chicken boil for 20 minutes or until cooked through and no longer pink. Once cooked, remove the chicken from the water and shred with 2 forks.
5 In a medium bowl, combine the shredded chicken, buffalo ranch dressing, celery, red onion, parsley, chives, salt and pepper. Mix everything well to combine. 
6 Toast your bread or use lettuce cups in place of bread. Place a lettuce leaf on the bottom half of each bread slice, if using. Spoon the buffalo ranch chicken salad on top. Serve immediately with some extra dressing.
7 Optional: You can add sliced tomatoes, avocado, or bacon to your sandwich for added flavor and texture.