Buffalo Chicken Potato Salad Food

BUFFALO CHICKEN POTATO SALAD

Steps:

• Take Perdue Short Cuts Carved Chicken Breast, Original Roasted from the bag and cut the carved chicken pieces into chunks.
• In a large bowl, toss together potatoes, chicken chunks, onion, and celery.
• Make the dressing: In a bowl, combine mayonnaise, buttermilk, hot sauce, mustard seeds and parsley and whisk together.
• Pour the dressing over the salad and stir well to coat. Add salt and pepper to taste (if desired). Garnish with crumbled blue cheese, drizzle with more buffalo/hot sauce, and serve.

LOADED BUFFALO CHICKEN BAKED POTATO SALAD

Steps:

• 1. Preheat the oven to 400 degrees F. Scrub potatoes and pierce with a fork. Bake potatoes for 30 minutes or until tender. Dice potatoes and let cool slightly.
• 2. In a large bowl, place the celery, 1/4 cup green onions, bell pepper, and chicken. Add the cooled potatoes.
• 3. In a medium bowl stir together the mayonnaise, sour cream, wing sauce, vinegar, and blue cheese.
• 4. Pour over vegetables. Add olives and toss to combine. Sprinkle with remaining green onions, cheddar cheese, and bacon.

BUFFALO CHICKEN SALAD

Steps:

• Preheat a skillet over medium-high heat.
• Combine lettuce, carrots and celery in a salad bowl. Combine ranch dressing and blue cheese crumbles in a small bowl.
• Add oil and butter to hot pan with the chicken. Season with salt and pepper and sear for 2 or 3 minutes, then add hot sauce. Reduce heat a little and cook 5 minutes more.
• Toss salad with dressing and season with salt and pepper. Top salad with Buffalo chicken and serve.

LOADED POTATO AND BUFFALO CHICKEN CASSEROLE

Steps:

• Preheat oven to 500F (This is NOT a typo, 500F is correct!) .
• In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
• Add the potatoes and stir to coat.
• Add the potatoes to a greased baking dish.
• When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
• Add the diced chicken to the "left behind" olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.
• Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
• Once the potatoes are fully cooked add the marinated chicken.
• Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.
• In a large bowl mix all the topping ingredients together.
• Top the raw chicken with the topping.
• Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.
• Serve with extra hot sauce and/or ranch dressing.