Buffalo Style Chicken Salad

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potato into 2cm chunks (no need to peel). Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Step 2

In the meantime, tear the ciabatta into roughly 2cm chunks. Pop the ciabatta onto a baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well. Set aside. Meanwhile, trim the baby gem, separate the leaves, then tear into bite-sized pieces. Cut the tomato into 1cm chunks.

Step 3

Heat a drizzle of oil in a large frying pan on medium- high heat. Once hot, add the diced chicken to the pan, season with salt and pepper and sprinkle over the Central American style spice mix. Fry until golden brown on the outside and cooked through, 8-10 mins.

Step 4

When the potatoes have 10 mins left, bake the croutons on the middle shelf until golden, 8-10 mins. Remove from the oven and set aside.

Step 5

Meanwhile, in a large bowl, mix together the hot sauce, honey, cider vinegar, and olive oil for the dressing. Season with salt and pepper. When everything's ready, add the roasted potatoes, spiced chicken, baby gem and tomatoes to the bowl of dressing. Toss together until everything's evenly coated in the dressing, then stir through your croutons.

Step 6

Share the salad between your bowls and sprinkle over the hard Italian style cheese. Drizzle over the mayonnaise to finish.