By Meredith West I love the CK salmon cakes and I love the flavors of buffalo chicken with blue cheese to dip in, so I revamped the CK recipe with what I had in my pantry one night! I served these as an appetizer for friends and family at the beach and they were a hit! Just like the samlon cakes, they are delicious warm out of the oven, room temperature or cold out of the refrigerator! Fresh

• 1 .5 lbs shredded Crock pot chicken or two 13oz cans of Premium Chunk Chicken Breast
• 3 cups chopped spinach (fresh)
• 1 medium onion finely chopped
• 1/2 cup greek yogurt
• 1 egg

Pantry

• 1/4 cup rolled oats
• 1 heaping Tbsp dijon
• 1/2 Tbsp garlic powder
• 1/2 cup Frank’s Hot sauce Salt and pepper to taste

Directions

1. Preheat oven to 400 degrees.
2. Spray baking sheet with Olive oil or Pam.
3. Mix all ingredients in a large mixing bowl until combined.
4. Using a 1/4 cup measuring cup or scoop, portion not onto baking sheet. Press down to flatten into a cake.
5. Bake for 10-12 minutes and flip. Continue baking for 10-12 minutes or until desired brownness.
6. Serve with CK Ranch or CK Blue Cheese and fresh veggies