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


1 tablespoon Countryside Creamery Unsalted Butter, melted

1 1/2 teaspoons Burman's Hot Sauce

2 Kirkwood Fresh Chicken Breasts, diced

Carlini Cooking Spray

2 russet potatoes

1 teaspoon Stonemill Essentials Iodized Salt, divided

1/2 cup FAGE Plain Greek Yogurt or Friendly Farms Plain Nonfat Greek Yogurt 

2 ounces Specially Selected Blue Cheese Crumbles

8 cherry tomatoes, quartered

2 green onions, chopped, green only

2 tablespoons fresh parsley, chopped

Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

20 crisps