Buffalo Chicken Salad (LC)

Ingredients

• Approx 200g cooked chicken, shredded or chopped
• ½ red pepper, diced
• ½ red onion, diced
• ½ celery stalk, finely diced
• 2 tbsp full-fat Greek yoghurt
• 1 tbsp mayonnaise
• 1 tbsp buffalo sauce
• 1 tsp paprika
• Black pepper for seasoning
• Large mixed salad (of your choice: mixed leaves, tomatoes, cucumber etc.)
• 30g blue cheese, crumbled (optional)
• 1 tbsp fresh chives, chopped (optional)

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Instructions

1. Add the chicken, red pepper, red onion, celery, Greek yoghurt, mayonnaise, buffalo sauce, paprika and black pepper to a mixing bowl.

2. Mix well until fully combined.

3. Taste and adjust seasoning or spice as desired.

4. Serve on a large side salad, topped with fresh chives and blue cheese, if using.

Batch Cooking Tip: This recipe is perfect for batch prep! Simply increase the amount of cooked chicken and salad ingredients based on how many portions you want to make.

For the Greek yoghurt, mayonnaise, buffalo sauce, and seasoning, increase the amount gradually - adjust to taste as you go. It’s always easier to add more flavour than to tone it down.

The chicken mix will keep well in an airtight container in the fridge for up to 3 days. Store the salad leaves separately to keep them fresh and crisp.

Lunch

Serves: 2