Buffalo Chicken Potato “Super” Bowl

1. Gather all ingredients and equipment.
2. Heat precooked chicken breast in oven at 350°F (176°C) and hold at 140°F (60°C).
3. Bake tater drums on a parchment paper lined sheet tray at 400°F (204°C) for 12-15 minutes or according to package instructions. Then hold at 140°F (60°C).
4. Slice fresh celery and carrots into thin sticks. Crumble bleu cheese in a bowl. Set aside.
5. Add diced precooked grilled chicken breast in a bowl, add buffalo sauce and mix till fully coated.

To Assemble:

In a serving bowl, place tater drums (1/2 cup) then topped off with diced buffalo chicken (1/4 cup or 2 oz), garnished with blue cheese (2 Tsp) crumbles on top. topped with thinly sliced celery (28g) and carrot sticks (28g).