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Buffalo chicken bites with blue cheese salad

Print Recipe
Servings: 1
Ingredients Method

Ingredients
  

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

Method
 

  1. 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.
  2. 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.