Buffalo chicken, celery and kale salad
Prep time: 25 minsTotal time: 
Buffalo chicken, celery and kale salad
Packed with flavour and crunch, this high-protein, high-fibre salad requires next to no cooking. To make it entirely no-cook, simply use shop-bought croutons
Prep time: 25 minsTotal time: 
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Ingredients
- ½ x half ciabatta, torn into bite-size chunks
- 2 tbsp 0% fat Greek strained yogurt
- 1½ tbsp buffalo hot sauce, plus extra to serve
- 1 small garlic clove, grated
- ½ x 570g jar Bold Bean Co Queen Chickpeas, drained, plus 1 tbsp liquid from the jar
- 200g kale, woody stems removed
- ½ red onion, thinly sliced
- 2 celery sticks, thickly sliced
- 1 x 240g pack roast chicken breast fillets, roughly chopped
- 40g stilton, crumbled
Step by step
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Preheat the oven to 200°C, fan 180°C, gas 6. Spread the ciabatta chunks out on a baking tray, season, then bake for 12 minutes or until golden and crunchy.
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Meanwhile, whisk the yogurt, 1 tablespoon of buffalo sauce, the garlic and the chickpea liquid in a bowl. Season to taste and set aside.
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Put the kale in a large bowl. Add tablespoon of buffalo sauce and a pinch of salt, then massage the kale for 1-2 minutes. For less heat, you can use a splash of vinegar or lemon juice instead of hot sauce. Add the chickpeas, red onion, celery, chicken, stilton and croutons, then pour over the yogurt mixture and toss to coat. Divide among plates and finish with a dash of buffalo sauce.
Swap the stilton for feta or crumbled goat’s cheese for a milder, less punchy flavour.
