Hey friends! Well, I’ve officially somewhat settled into my summer “schedule”. Honestly, it’s really difficult to stay on track with my eating when I have little to no structure or routine. I’ve actually been pretty proud of myself so far this year. I’ve been keeping myself to a regular gym schedule which makes everything else about 10 million times easier! That being said, I’m still drinking a lot more that I’m used to. I’m by no means getting inappropriate, but I had all but eliminated my “glass of wine with dinner” mentality…..and now that’s back. Cider on the deck? Sure! Wine while cooking dinner? Yep! Rum buckets at the College World Series? Hell yes! So yeah, alcohol is back in the mix. She’s a tricky tricky devil….and makes me feel squishy. What a dirty bitch. Eh, I suppose I do it to myself!
I’ve also really been trying to be more spontaneous and go out more. I became a bit of a recluse over the winter/spring months, and now that it’s summer and there is a TON going on, I’m trying to take FULL advantage of it! Living life! Because of this, I feel like unless I have food already prepped in my fridge, I’m screwed. Such is life. I’ve been just making sure there is some sort of protein in my fridge at all times. It’s veggies that I’m struggling with making sure I have enough of. Stupid vegetables and their short shelf life…..
A few days back, I promised you something spectacular with that Dill Mayo I made. Well here it is! This turned out so insanely delicious. I just kept it in the big bowl that I mixed it in and I stashed it in my fridge and ate off of it for almost a week. Hell yes. Easy access!
Buffalo Chicken Potato Salad….with BACON!
-
1.5 pounds cooked chicken, chopped into bite size pieces (I used a cooked rotisserie chicken that I just picked clean!)
- 1 pound bacon
- 2 pounds sweet potatoes, diced into 1/2 inch cubes
- 2-3 tablespoons hot sauce of choice (I used Frank’s….and I used way more than that amount, because I LOVE hot sauce!)
- 1/4 – 1/2 cup Dill Mayo…..depending on how saucy you like your salads
- Salt and pepper to taste
- In a large pot, put in all sweet potato chunks and cover with water. Bring to a boil, and lightly boil for 15ish minutes. You want your potatoes to be tender enough that a fork will poke into them, but not so over done that they smush and fall apart. When cooked, drain potatoes and put aside to cool.
- While potatoes are boiling, cut bacon into small pieces and cook in a deep skillet until bacon is fully cooked and crisp. (Feel free to bake/microwave your bacon as well and then just cut it into chunks….didn’t want to heat up the whole kitchen with my oven!) When bacon is crisp, remove it from the skillet onto a paper towel to get some of the excess fat off.
- In a large mixing bowl, combine pulled chicken, cooled potatoes, mayo, and hot sauce. I would add the mayo gradually. Start with 1/4 cup, get that mixed in, and the see if you want more. I HATE super gloppy salads.
- When mixed well, mixed in your bacon.
- Taste your creation and salt and pepper according to your tastes.
- For best results, let this bad boy chill in the fridge for about an hour prior to eating or serving so that the flavors have time to really get into all of the ingredients.
- SMASH!!!! Seriously, chicken, bacon, sweet potatoes……hot sauce! HEAVEN!
I realize it’s not the most colorful dish, but it’s damned tasty! I ate it throughout the week as a main dish, as a side dish, in some lettuce wraps, for breakfast, lunch, and dinner. So really, get AFTER it and live the summer high life! Peace, Love, and Paleo!
-Meister
PaleoMeister 