Lighter Buffalo Chicken Salad Bowl

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 the ciabatta[s] into rough, bite-sized pieces, then add it to a baking tray with 1/2 tbsp [1 tbsp] of olive oil and a pinch of salt

Put the tray 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 [1 tbsp] olive oil over a medium-high heat

Once hot add the chicken breast strips with a pinch of salt and cook for 8-10 min or until cooked through (no pink meat!)

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

Chop the chives finely

Combine the 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 [2 tbsp] cold water – this is your ranch dressing

Cut the cucumber into quarters lengthways, then slice finely

Wash the 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 lighter 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 [4 tbsp] olive oil and a pinch of salt and give it a good mix up – this is your salad