Buffalo-style chicken salad
4
Points®
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 serving(s),
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.
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