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Buffalo Chicken Salad Bowl

Prep Time:

40 mins

Cook Time:

25 mins


Serves 4




  • 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.

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