Buffalo Style Chicken Salad

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.

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. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

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.

Meanwhile, in a large bowl, mix together the hot sauce, honey, cider vinegar, and olive oil for the dressing (see pantry for amount). Season with salt and pepper. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

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.