Buffalo Chicken Salad Bowl With Ranch Dressing

Before you start cooking, take your chicken out of the fridge, open the packet and let it air, then preheat the oven to 200°C/ 180°C (fan)/ gas 6

Rip your ciabatta[s] into rough, bite-sized pieces, then add it to a baking tray (or two!) with 1/2 tbsp [3/4 tbsp] [1 tbsp] of olive oil and a pinch of salt

Put the tray[s] in the oven for 8-10 min or until golden and crispy – these are your crispy croutons

Meanwhile, heat a large, wide-based pan (preferably non-stick) with 1/2 tbsp [3/4 tbsp] [1 tbsp] olive oil over a high heat

Once hot add your chicken breast strips with a pinch of salt and cook for 10-12 min or until cooked through (no pink meat!)

Alternatively, cook your chicken on the BBQ! Always ensure your chicken is fully cooked (no pink meat!) before eating

Whilst the chicken is cooking, combine your Henderson's Relish, sriracha and cayenne pepper (can't handle the heat? Go easy!) in a small bowl – this is your buffalo sauce

Chop your chives finely

Combine your natural yoghurt, dried oregano and half the chopped chives (save the rest to garnish!) in a small bowl

Add a pinch of salt and pepper and 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water – this is your ranch dressing

Cut your cucumber into quarters lengthways, then slice finely

Wash your lettuce, then pat it dry with kitchen paper and roughly chop

Once the chicken is cooked, add the buffalo sauce to the pan

Give everything a good mix up and cook for a further 2 min – this is your buffalo chicken

Add the chopped lettuce and sliced cucumber to a large bowl with the crispy croutons, shredded red cabbage and white wine vinegar

Add 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt and give it a good mix up – this is your salad