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· 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
Dressing
· 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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