4 Skinless chicken thighs or breasts
2 Tbsp Canola Oil
2 Tbsp Buffalo Sauce (we like Frank’s Red Hot)
1 carrot, shredded, peeled or julienned
1 stick of celery, shredded, peeled or julienned
¼ cup Blue cheese crumbles
½ cup Buttermilk
2 tsp red wine vinegar
Black pepper to taste
2 Sweet potatoes, sliced thin. You could also use corn tortillas.
Cut chicken into small pieces and dredge in flour just to coat. Heat oil in skillet over stove at medium to high heat and add floured chicken. Add salt and pepper. Cook until done (165 degrees or chicken is firm). Add buffalo sauce and toss to coat the chicken completely. Add balsamic and stir. If balsamic is caramelizing quickly, simply add a touch of water. Remove from heat.
Mix 1 Tbsp of the blue cheese crumbles, buttermilk, red wine vinegar and Spicy Champagne vinegar with pepper to taste. It’s super easy to mix this up in a mason jar and give it a good shake.
Sweet Potato Rounds:
Warm skillet over medium heat with 1Tbsp oil. Place rounds into pan without overlapping or overcrowding. Salt and pepper to taste. Cook each side until the potato is firm but fork tender (about 2 minutes each side). Remove to a plate to cool. Do not overcook, they will get mooshy and not hold your delicious toppings.
Spread your dressing onto each sweet potato round. Add chicken, celery, carrots and more blue cheese crumbles. Touchdown! A winning game day appetizer.
Recipe adapted from blogger/customer Renae Arnston (https://www.instagram.com/renaearnston/)
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