Buffalo chicken bites with blue cheese salad

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Servings: 1

25g fine white breadcrumbs

½ tsp smoked paprika

Pinch of salt

215g skinless chicken breast fillet, cut into bite-sized chunks

1 tsp olive oil

1 tsp butter, melted

60ml hot sauce

115ml reduced-fat soured cream

35g blue cheese, such as roquefort or gorgonzola

2 medium carrots, shredded

2 sticks celery, shredded

2 spring onions, sliced

Small bunch of parsley, chopped

Preheat the oven to 220ºC. Combine the breadcrumbs, paprika
and salt in a bowl, add the chicken and toss to coat. Tip the
chicken onto a lightly oiled non-stick baking tray and drizzle
with olive oil. Bake for 10 minutes until crisp and golden then
tip into a large bowl. Add the butter and hot sauce and toss to
coat.
Whilst the chicken is cooking, use a whisk to beat the soured
cream and blue cheese together in a large bowl until smooth.
Add the vegetables and parsley and toss to coat. Serve the
chicken with the salad.