A refreshing new potato salad to cool you down after devouring the Buffalo chicken! These recipes are dinner versions of the traditional Buffalo chicken wings and potato salads we’ve all enjoyed over the years. They make the perfect mid-week meal because they are both low maintenance, quick dishes.
Buffalo Chicken Breast
1 cup Frank’s hot sauce
1/2 stick melted butter
salt & pepper
bone-in chicken breasts
Blue Cheese Green Bean & Potato Salad
1 handful haricot vert, blanched
8 new potatoes, quartered – roasted with olive oil, garlic powder and salt & pepper
2 strips bacon, crisped
2 tbsp Greek yogurt
1 tsp mayo
2 ounces blue cheese crumbles
Preheat the oven to 350°. Par-boil the potatoes, drain and place on roasting sheet with a little olive oil and salt and pepper. Place in oven for about 20-25 minutes or until color forms on edges. Set aside. While potatoes roast, trim chicken breasts, salt and pepper generously, place in small baking dish. Combine melted butter with the hot sauce and pour over chicken. Roast in oven, basting with juices every 10 minutes for about 30-35 minutes or until chicken reaches 165°.
For the salad: in a medium sized mixing bowl, add bacon, mayonnaise, Greek yogurt and blue cheese. Stir to combine. Next add blanched haricot vert, chopped into 1″ pieces and the roasted potatoes. Use a spatula to combine until thoroughly coated with sauce.
Serve side by side and enjoy!