• Terri Windover

Buffalo Chicken and Bacon Potato Salad


When it comes to summer dishes this Buffalo Chicken and Bacon Salad is one of my faves for sure. Whether you are staying home or hitting camp you'll want to whip some up. This is an easy and fast meal to make for those busy family weekends. 

Serves 4

INGREDIENTS:


½ pound bacon, cooked and diced

1 pound baby potatoes

1 rotisserie chicken, meat removed from bone and cubed

1 small shallot, minced

⅔ cup light Ranch dressing

¼ cup hot sauce

1 tablespoon chopped chives

1 tablespoon minced fresh dill

3 green onions, chopped

salt and pepper, to taste

INSTRUCTIONS:

Cook bacon in a sauté pan until crispy. Set aside on a paper towel and chop into small pieces.

Place potatoes in a saucepan and cover with water then sprinkle with salt. Place saucepan over medium heat, cover and bring to boil. Let boil for 15-20 minutes, until fork tender, then drain. Cut potatoes in half or in quarters, place in a bowl and into the fridge to cool completely.

Once cooled, add chicken and shallot to the bowl then add the rest of the ingredient and mix to combined. Taste to see if you need salt and pepper and add if needed. 

Add in chopped bacon and mix once more before serving! 


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