Buffalo Chicken and Potato Casserole with Blackberry Salad

Ingredients

• 1 bag baby gold potatoes (24–28 oz)
• ½ cup Buffalo wing sauce, divided
• 6 slices cooked bacon
• 1 ¾ lb boneless, skinless chicken breasts
• 1 ½ cups shredded Mexican-style cheese blend
• ½ cup crispy fried onions
• ½ cup sliced green onions
• ½ cup ranch dressing

Steps

1. Preheat oven to 450°F. Halve potatoes; place in microwave-safe bowl and cover. Microwave potatoes on HIGH 8 minutes.
2. Drain potatoes, then toss with ¼ cup wing sauce; transfer mixture to 13-x 9-inch baking dish. Bake 20–25 minutes until potatoes are fork-tender, stirring once halfway through bake time. Meanwhile, chop bacon and cut chicken into ½-inch cubes (wash hands).
3. Reduce oven heat to 400°F. Combine chicken with remaining ¼ cup wing sauce, then stir into potatoes.
4. Combine bacon, cheese, fried onions, green onions, and dressing; top potatoes with mixture. Bake 15–18 more minutes until bubbly and 165°F. Let stand 5 minutes to cool. Serve.

Ingredients

• 1 (4-oz) package baby arugula leaves
• 2 cups blackberries (or raspberries)
• ⅓ cup shelled sunflower seeds
• ⅓ cup balsamic dressing
• 4 oz Deli goat cheese, crumbled

Steps

1. Place all ingredients in salad bowl (except cheese).
2. Toss salad. Crumble goat cheese over salad; serve.