Buffalo chicken salad
Egg, whole, raw
2 medium, raw
150 g, trimmed
Heinz Fiery Sriracha Thai Classic Chilli Sauce
1 tablespoons, level
1 teaspoons, level, sweet smoked
Chicken breast, skinless, raw
250 g, cut into bite-sized chunks
Lemon Juice, Fresh
4 leaf/leaves, small, torn or roughly chopped
1 portion(s), medium, diced into chunks
1 medium, sliced
Newman's Own Ranch Dressing
Fat Free Natural Yogurt
- Bring a pan of water to a boil. Add the eggs and boil for 6 minutes, then add the beans and boil for another 2 minutes. Gently transfer the eggs to a bowl of cold water and drain the beans.
- Preheat the grill to high and line a grill pan with foil. To prepare the chicken, combine the sriracha, tomato purée, paprika and oil in a large bowl and season with freshly ground pepper. Add the chicken and stir to coat. Put the coated chicken on the lined grill pan and cook under the grill for 2 minutes. Turn the chicken and continue to grill for 2-4 minutes, until cooked through and starting to char at the edges.
- Meanwhile, peel and dice the eggs and slice the beans into thirds. Dice the avocado and mix with a little of the lemon juice.
- Divide the lettuce between plates and scatter over the eggs, beans, avocado, cucumber and spring onions. Top with the chicken. Whisk the remaining lemon juice with the ranch dressing and yogurt, plus 2 tsp water. Drizzle the dressing over the salad and serve topped with the pumpkin seeds.