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This creative take on a classic brings all the best parts of Buffalo Chicken Wings and Nachos into one crispy bite. Not only is it delicious meal but a great pre-workout snack as well.
Russet potato 1 teaspoon extra-virgin olive oil
¼ teaspoon kosher salt
⅛ teaspoon black pepper
1 medium chicken breast, cooked and shredded
1 Tablespoon buffalo sauce
1 stalk celery, diced
2 Tablespoons crumbled blue cheese
Dried parsley for garnish
Prep Time: 10min | Cook Time: 15min
Preheat oven to 425°F
Slice potato lengthwise into ¼” slices
Place potato slices in a bowl with olive oil, salt, and pepper and toss to coat
Place on baking sheet and roast for 15 minutes or until the tops start to brown
While potatoes are roasting, shred chicken and toss with buffalo sauce
When potatoes are done, remove from baking sheet and top with chicken, celery and blue cheese
Garnish with dried parsley
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