Buffalo Style Hot Sauce Chicken Salad
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Buffalo Style Hot Sauce Chicken Salad

Buffalo Style Hot Sauce Chicken Salad

with Roasted Potatoes, Croutons and Italian Style Cheese

Welcome the sunshine with our summery Buffalo Style Hot Sauce Chicken Salad. Filled with a taste of California sun, this salad is perfect for a lighter evening meal or to accompany a BBQ. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Calorie Smart
High Protein
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time35 minutes


serving amount

1 unit(s)

Baking Potato

1 unit(s)


(Contains Cereals containing gluten)

½ unit(s)

Iceberg Lettuce

1 unit(s)

Medium Tomato

240 grams

Diced British Chicken Breast

1 sachet(s)

Central American Style Spice Mix

30 grams

Hot Sauce

15 grams


15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

2 tbsp

Olive Oil for the Dressing

2 tbsp



Nutritional information

Energy (kJ)2628 kJ
Energy (kcal)628 kcal
Fat24.6 g
of which saturates4.6 g
Carbohydrate60.7 g
of which sugars11.6 g
Protein42.3 g
Salt1.66 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Frying Pan
Large Bowl


Get Roasting

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.

Prep Time

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, halve the iceberg lettuce and thinly slice (see ingredients for amount). Cut the tomato into 1cm chunks.

Spice Things Up

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.

Bake your Croutons

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

Time to Get Dressed

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, iceberg lettuce and tomatoes to the bowl of dressing.

Toss together until everything's evenly coated in the dressing, then stir through your croutons.


Serve Up

Share the salad between your bowls and sprinkle over the hard Italian style cheese.

Drizzle over the mayonnaise (see pantry for amount) to finish.