Buffalo-style chicken salad
Calorie controlled cooking spray
Chicken breast, skinless, raw
Hot Pepper Sauce (Tabasco)
½ portion(s), medium
½ teaspoons, level, hot smoked paprika
½ teaspoons, level
¼ teaspoons, level
Vinegar, All Types
2 tablespoons, red wine
- In a small bowl, combine all the spice rub ingredients then season with freshly ground black pepper. Rub the spice mixture over the chicken fillets and set aside.
- To make the dressing, whisk together the dressing ingredients, then season to taste and set aside.
- Mist a large nonstick frying pan with cooking spray and set over a medium-high heat. Griddle the chicken for 4 minutes on each side, until cooked through. Transfer to a plate, drizzle over the Tabasco sauce and turn to coat.
- To assemble the salad, put the lettuce, cucumber, celery, spring onions, pepper and carrot in a large bowl. Drizzle over the dressing and toss to coat. Transfer to a large serving platter, then scatter over the chicken and serve topped with the reserved celery leaves and the Stilton.