Lovers of buffalo sauce, rejoice! Not only does this dish call for not one, but TWO applications of our *amazing* Buffalo Sauce, but it also uses our mayo to result in a creamy, spicy, irresistible, please-help-us-we-can't-stop-inhaling-this meal. Truth.
Makes 4 servings
What you need
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 pound baby potatoes, halved
6 stalks celery, thinly sliced on the diagonal
½ cup Tessemae’s Mild Buffalo Sauce
coarse salt and freshly ground black pepper
6 tablespoons Tessemae’s Mayonnaise
4 ounces crumbled blue cheese (optional)
6 scallions, trimmed and thinly sliced on the diagonal
What you do
- Heat oven to 450 degrees. In a large bowl, stir together chicken, potatoes, half of sliced celery and 4 tablespoons Buffalo Sauce. Transfer to a large rimmed baking sheet, sprinkle with salt and pepper and bake until cooked through, about 40 minutes, stirring once halfway through.
- Meanwhile, in a large bowl, stir together the remaining 4 tablespoons Buffalo sauce, mayonnaise, and blue cheese (if using).
- Remove pan from the oven and transfer chicken mixture to bowl with mayonnaise mixture and stir to combine. Transfer to a serving platter, sprinkle with scallions and serve.