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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.
Ingredients 1 large 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 Preparation
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 Chop celery When potatoes are done, remove from baking sheet and top with chicken, celery and blue cheese Garnish with dried parsley Nutrition Calories370 Fat11g Sodium1074mg Cholesterol79 Vitamin C22% Carbohydrates33g Fiber4g Protein33g Potassium1138mg Potatoes USA Disclaimer
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