Recipe: Buffalo chicken salad

A quick and easy way to turn leftover chicken into a new meal, inspired by classic Buffalo chicken wings served with ranch, celery and carrot crudité.

Make the Chicken Salad1. Remove any bones or unwanted skin from the leftover chicken. Dice or shred the chicken into bite-sized pieces.2. Add the chicken, celery, grated carrot and green onion to a mixing bowl.3. Add 120 g (½ cup) of the Buffalo Greek Yogurt Ranch and the lemon juice.4. Fold everything together until the chicken and vegetables are evenly coated.5. Taste and season with salt and freshly ground black pepper as needed.6. Serve immediately or refrigerate until ready to eat.

IngredientsPlain Greek yogurt, 2–5% 1,000 g – approx. 4 cupsHouse-made hot sauce 60 g, or to taste – ¼ cup, or to tasteLemon juice 15 g – 1 tbspGarlic powder 7.5 g, – approx. 2½ tspOnion powder 9 g – approx. 1 tbspDried dill 2 g – approx. 2 tspDried parsley 2 g – approx. 2 tspGround black pepper 5 g – approx. 2 tspKosher salt 5 g, or TT approx. ¾ tsp, or to taste

Combine the Greek yogurt, house-made hot sauce, lemon juice, garlic powder, onion powder, dill, parsley, black pepper and salt in a small bowl.Whisk until smooth. Taste and adjust the seasoning and hot sauce as desired.If the ranch is too thick, add a little additional milk or buttermilk until it reaches yourpreferred consistency.

1. Drain and rinse the black beans well. If using canned corn, drain it. If using frozen corn, thaw before using.2. Combine the black beans, corn, tomato, bell pepper, red onion, cilantro and jalapeño in a bowl.3. Add the lime juice, olive oil, cumin, garlic powder, salt and black pepper.4. Toss everything together until evenly dressed.5. Taste and adjust the lime juice and salt as needed.6. The Cowboy Caviar can be served immediately, but allowing it to sit for 10–15 minutes before serving will give the flavours time to come together.