Buffalo Chicken Salad

Does anyone else remember Malcom Mclaren's ground breaking Bufallo Gals and that amazing clip? I used to think that riff in the middle was "Ham and eggs, ham and eggs, ham and eggs." I guess my mind was on food back then as well... some things never change.


Buffalo Chicken Salad
slightly adapted from Gimme Some Oven
Serves 4

For the Salad:
4 boneless, skinless chicken breasts
salt and pepper
2 tablespoons olive oil
3 tablespoons wing sauce
2 heads of baby coz lettuce, roughly chopped

6 spring onions, finely sliced on the diagonal
2 avocados, diced

For the Dressing:
1/2 cup plain Greek yoghurt
1/2 cup crumbled blue cheese
1 garlic clove, finely chopped
1 tablespoon red wine vinegar
1 tablespoon lime juice
pinch each of cayenne pepper, salt and black pepper
(optional: a tablespoon or two of buttermilk to thin the dressing, if needed)

Make The Salad:

Butterfly the chicken breasts by slicing them in half. Season on both sides with salt and rub with oil.

Heat a grill pan over medium-high heat. Add chicken breasts and cook for about 3-4 minutes per side or until cooked through and no longer pink inside. Remove from heat and transfer chicken to a plate to rest for at least 5 minutes. Cut into strips or bite-sized pieces, then toss chicken with your desired amount of wing sauce.

Meanwhile, toss together lettuce, spring onions and avocado in a large salad bowl. Top with the buffalo chicken and drizzle the dressing all over the top. Serve any extra dressing on the side.

Make The Dressing:
Put all ingredients in a blender and blitz until smooth. Stir in a little extra buttermilk if needed to thin.