Name: BBQ buffalo chicken salad with creamy blue cheese dressing
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 4 small chicken breasts; 1 bag Florette Crispy Salad; ½ red onion sliced; 2 celery sticks sliced thinly on the diagonal; 1 tbsp chopped chives; 4 tbsp hot sauce; 2 tbsp maple syrup; 1 tsp smoked paprika; 1 tsp garlic salt; 150g soured cream; 3 tbsp greek yogurt; 100g roquefort; 1 tbsp white wine vinegar; 1 tbsp hot sauce; 1 tbsp maple syrup; 1 tbsp butter melted

A sharing platter of chicken salad with blue cheese dip on the side

4 small chicken breasts
1 bag Florette Crispy Salad
½ red onion
sliced
2 celery sticks
sliced thinly on the diagonal
1 tbsp chopped chives

MARINADE

4 tbsp hot sauce
2 tbsp maple syrup
1 tsp smoked paprika
1 tsp garlic salt

BLUE CHEESE DRESSING

150g soured cream
3 tbsp greek yogurt
100g roquefort
1 tbsp white wine vinegar

GLAZE

1 tbsp hot sauce
1 tbsp maple syrup
1 tbsp butter
melted

Method

step 1
Mix together the marinade ingredients then put in a food bag with the chicken and leave to marinate overnight or for at least a couple of hours.
step 2
To make the dressing put the ingredients in a blender with some seasoning. Whizz until smooth, then chill. Mix together the glaze ingredients until combined.
step 3
To cook the chicken on a BBQ, remove from the marinade and grill over indirect heat, turning frequently until the chicken is just cooked (if you have a meat thermometer the thickest part of the breast should be 70C). Brush with the glaze for the final few minutes. Alternatively, heat the oven to 200C/180C fan/gas 6. Put the breasts on a rack over an oven tray then roast for 20 mins until cooked. Brush with the glaze for the final few minutes. Rest the cooked breasts for 10 mins.
step 4
Put the salad, onion and celery on a platter or shallow bowl, then toss. Thickly slice the chicken and arrange on the leaves. Check the dressing – if it’s too thick whisk in a little chilled water – then drizzle over the salad and scatter with a few chives. Serve with extra dressing on the side.