Buffalo Chicken with Celery Salsa and Ranch Dressing Jacket Potato
By OcadoLife
Published on 27 January 2022
This Buffalo Chicken with Celery
Salsa and Ranch Dressing Jacket Potato by food stylist and recipe writer Emily
Jonzen is brilliantly easy to throw together – simply chop and toss the non-cook
filling while the potato bakes. The American-style hot sauce and lovely
garlicky dressing bring flavours of the Deep South, while the simple salsa adds
zing.Time and servings
1 hr 20 minsTotal time
4Servings
5 minsPrep time
1 hr 15 minsCooking time
Ingredients
- 4 baking potatoes
- 2 tsp of olive oil
- 2 sticks of celery, trimmed and finely chopped
- 1 small red onion, finely diced
- 15 g of coriander, leaves roughly chopped
- 1 lime, juiced
- 50 g of low-fat yoghurt
- 1.5 tbsp of mayonnaise
- 75 ml of buttermilk
- 1 small garlic clove, crushed or grated
- 1 pinch of onion granules
- 2 tbsp of chopped chives, plus extra to garnish
- 300 g of cooked chicken, shredded
- 75 ml of american-style hot sauce
- 2 tsp of runny honey
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7. Scrub the potatoes, dry, then rub with the oil. Put in a roasting tin and sprinkle with sea salt. Bake for 15 mins then reduce the heat to 200°C/180°C fan/gas 6 and bake for 1 hr, until crisp on the outside and fluffy inside.Step 2
Meanwhile, make the salsa. Combine the celery, red onion, coriander and lime juice in a bowl. Season; set aside.Step 3
To make the dressing, whisk the yoghurt, mayonnaise and buttermilk together until smooth. Mix in the garlic, onion granules and chives, and season.Step 4
When the potatoes are baked, toss the chicken in the hot sauce and honey. To serve, split open the potatoes, fluff up with a fork; pile in the chicken, then the salsa and dressing; finish with the extra chopped chives.