Buffalo Chicken Salad Crisps


  1. Preheat oven to 375°.
  2. Combine the melted butter and hot sauce. Mix thoroughly with the diced chicken. Place chicken in a single layer on a baking sheet coated with cooking spray. Bake 15 minutes, or until a thermometer reaches an internal temperature of 165°. Cool completely.
  3. Peel potatoes and slice into paper-thin (approximately 1/8-1/16-inch thick) discs.
  4. Coat another baking sheet with cooking spray; place the discs on the pan in a single layer. Sprinkle with 1/2 teaspoon salt and coat with cooking spray.
  5. Bake for 10 minutes, then flip each potato slice and continue baking for 5 minutes. Remove from oven and immediately place potatoes on a paper towel. Cool completely.
  6. In a medium bowl, combine yogurt and blue cheese. Mash until smooth. Add the chicken, tomatoes, green onions, parsley and remaining 1/2 teaspoon salt, stirring gently to combine.
  7. Place two tablespoons of chicken mixture on each potato slice, serve immediately.

Recipe courtesy of Chef Stacey,
ALDI Test Kitchen