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Ingredients

6 soft-sided hot dog buns
2 tbsp (30 mL) butter
2 cups (500 mL) diced cooked chicken
½ cup (125 mL) diced celery
½ head iceberg lettuce, shredded
2 tbsp (30 mL) Miracle Whip
½ tsp (2 mL) salt
1 tsp (5 mL) pepper

Directions

Butter the outsides of each hot dog bun and grill in a hot skillet until golden brown on each side, about a minute per side. Set aside.  
In a bowl, combine all remaining ingredients and lightly toss. Stuff each bun with chicken mixture.