I’m not exaggerating when I say that this combo is one of the best I’ve ever had. It checks all the nutrient boxes (carb, fat, protein) while packing a ton of flavor into a healthy punch. It feels indulgent, but isn’t.
I was inspired by a Facebook photo of a friend’s takeout meal from a downtown restaurant: buffalo chicken over roasted sweet potatoes. I wondered by she was having it on sweet potatoes instead of a bun–was she gluten-free or paleo, or did the restaurant just serve it that way. We may never know. But, more importantly, why hadn’t I thought of that?
I’d purchased a container of blue cheese as a post-Whole30 indulgence (only to be put back on an elimination diet by my doctor for unrelated reasons–grrr), and decided to go ahead and use-up the container by adding it to this dish. In all honesty, it doesn’t need the blue cheese, whether you use the included mayo-based dressing or not…it’s THAT flavorful.
(Excuse the poor photo–snapped while eating lunch at my desk at the hospital.)
I adapted a recipe from Well Fed 2, by Melissa Joulwan. She includes a recipe for Buffalo Chicken Salad that begins with cooking chicken breasts, but I went with a pre-cooked rotisserie chicken from the grocery store for convenience.
Here’s what I did:
1 rotisserie chicken, breasts only, shredded
2-4 oz blue cheese crumbles
4 small sweet potatoes, halved
1/4 C hot sauce (any brand)
2 T butter or ghee
Dressing: mix together 1/4 C homemade mayo, 1/2 T cider vinegar, 1 tsp chopped garlic, 1 T chives, 1/8 tsp paprika
- Roast sweet potatoes cut-side down on a foil-lined baking sheet for approx 45 minutes, or until soft. Let cool.
- Melt 2 T butter (or ghee, if you’re paleo) and mix with 1/4 C hot sauce in a bowl. Add shredded chicken and stir to coat.
- Place 2 sweet potato halves cut-side up in a container (or on a plate) and top with 1/4 of the buffalo chicken mixture.
- Top each with some blue cheese and a drizzle of your homemade dressing.