Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients:
- 2 (20-ounce) bags refrigerated red potato wedges
- 4 cups cubed cooked chicken
- 2 cups chopped celery
- 2 red bell peppers, sliced
- 1/2 cup crumbled blue cheese
- 1 cup shredded carrots
- 1-1/3 cups blue cheese salad dressing
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 1/2 teaspoon to 2 tablespoons Tabasco sauce
- 1/2 teaspoon paprika
Preparation:
Prepare the potatoes as directed on package; bake at 450 degrees F for 25-30 minutes, turning with a spatula after 15 minutes.Meanwhile, combine chicken, celery, bell peppers, blue cheese, and carrots in a large bowl.
In small bowl, combine dressing, sour cream, Tabasco sauce to taste, and paprika and mix well.
Add potato mixture to chicken and immediately pour dressing mixture over all. Mix gently but thoroughly until combined. Serve immediately or cover and chill for 2-3 hours before serving. Serves 8
