600 g chicken breasts (boneless, skin off)
3 tbsp buffalo sauce (more or less depending on heat preference)
2 tbsp olive oil
120 g rocket
1 × 400g can of black beans drained and rinsed
1 telegraph cucumber diced (less if large)
125 g cherry tomatoes halved
1 avocado sliced
170 g Proper Cheeza-peno tortilla chips
3 spring onions finely sliced
½ handful fresh coriander
4 tbsp mayonnaise
2 tbsp Greek yoghurt
2 tbsp lemon juice
1 tsp dijon mustard
Place the chicken in a baking dish, drizzle with buffalo sauce and olive oil and season with a little salt. Turn to coat the chicken. If possible then refrigerate for 30 minutes or longer.
Heat the oven to 180°C.
Bake the chicken for 25-30 minutes until cooked through. Allow the chicken to cool slightly, then slice.
While the chicken is cooking, in a small bowl, whisk together mayonnaise, Greek yoghurt, lemon juice, Dijon mustard, salt, and pepper. Adjust the seasoning to taste.
In individual shallow bowls, add a handful of rocket and a spoonful of black beans. Add cucumber, tomato, avocado and a pile of tortilla chips. Top with sliced chicken, drizzle over the dressing and sprinkle with coriander and spring onions. Drizzle the dressing over the salad and serve.