He just shredded the meat with his fingers when I watched him make these.
I used two breasts from a big 6 pound roasting hen which I shredded with my fingers. When he made them they were bigger balls...like golf ball size.
So I made ours golf ball size but Jon said he would like them smaller next time. If you wanna make them bite size you would def want to chop the chicken up smaller.

Thank you for the shredding and chopping advice. I am going to make these up for a Superbowl snack. I will make the sauce without the blue cheese. Maybe I'll add sour cream to replace it.

We dipped ours in this roasted garlic dip from another recipe.

ROASTED GARLIC DIP
2 heads garlic, bulbs separated into cloves
1 tablespoon olive oil
5 tablespoons sour cream or strained plain yogurt
4 tablespoons mayonnaise
paprika, to taste
salt

MAKE THE ROASTED GARLIC DIP:
Preheat the oven to 400°.
Place the garlic cloves in an ovenproof dish, then pour in the olive oil and toss to coat.
Spread out in a single layer and roast in the preheated oven of 25 min or until tender.
Remove from the oven and let stand until cool enough to handle.
Peel the garlic cloves, then place on a heavy cutting board and sprinkle with a little salt.
Mash well with a fork until smooth.
Scrape into a bowl and stir in the sour cream and mayonnaise.
Season to taste with salt and paprika.
Cover the bowl with plastic wrap and let chill until ready to serve.