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Buffalo Chicken Potato Salad

Contributed By: Cherie | See all of Cherie's recipes
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Active Time:  30 Minutes
Total Time:  1 Hour
  12 Servings
2 boneless, skinless chicken breasts
5 lbs red-skinned potatoes (skins on)
1/2 lb. trimmed green beans
1/4 lb. large chunks blue cheese
8 oz. sour cream
1 cup mayonaise
1 3 oz. bottle buffalo wing hot sauce
Salt and Pepper
Wash, cube and boil potatoes until tender, set aside to drain and cool. At the same time, cut green beans diagonally then add to salted boiling water for 5 minutes. Remove and submerge into ice water then drain when cold. Pound chicken breasts down to flatten. Saute 3 minutes on each size on medium high heat in olive oil. Remove from pan, slightly cool, then cut into bite size pieces. Pour bottle of hot sauce in a bowl and toss chicken pieces in it. Add blue cheese, mayo and sour cream to potatoes and toss to incorporate. Add strained chicken and green beans to the potato mixture. Salt and pepper to taste. Refrigerate and serve cold.

Date Added: 04/12/2010
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