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Photo of Buffalo-style chicken salad by WW

Buffalo-style chicken salad

4
Points® value
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
If you love buffalo chicken wings, then this is the salad for you. It has all the classic spicy flavour, but it’s much lower in fat.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Chicken breast, skinless, raw

500 g

Hot Pepper Sauce (Tabasco)

2 teaspoon(s)

Lettuce

4 portion(s)

Cucumber

½ portion(s), medium

Celery, Raw

2 stick(s)

Spring Onions

2 medium

Red pepper

1 medium

Carrots, raw

1 medium

Stilton

50 g

Paprika

½ teaspoon(s), level, hot smoked paprika

Ground Cumin

½ teaspoon(s), level

Chilli Powder

¼ teaspoon(s), level

Salt

½ teaspoon(s)

Olive Oil

1½ tablespoon(s)

Vinegar, All Types

2 tablespoon(s), red wine

Garlic

1 clove(s)

Instructions

  1. 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.
  2. To make the dressing, whisk together the dressing ingredients, then season to taste and set aside.
  3. 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.
  4. 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.

Notes

Bulk up the salad by adding 185g cooked quinoa per serving.

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