First Place: Katie Hicks, Montgomery County

1 pound boneless, skinless chicken breasts
3/4 cup mayonnaise
1 celery rib, finely minced
2 tablespoons pickled jalapeños, finely diced
1 tablespoon sriracha
2 tablespoons buffalo sauce or hot sauce (Texas Pete)
1/2 cup shredded sharp cheddar cheese
4 bacon strips, cooked and crumbled
1 tablespoon ranch seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper

Bring a pot of water to a boil. Add chicken and cook about 8 minutes, or until internal temperature reaches 165 F. Remove chicken from water and let cool until easy to handle. Place cooked chicken in a food processor and pulse until finely shredded. Don’t overmix. Chicken may be shredded by hand. In a large bowl, combine all ingredients and mix well. Refrigerate before serving.