Thanks to a hot roast chook from Coles, this buffalo chicken salad is on the table in 20 minutes.
Combine the hot sauce, mint and 2 tsp water in a small bowl. Season.
Arrange the leaf blend, nectarine, onion, avocado and almond on a large serving platter. Top with the chicken.
Brush the chicken with the hot sauce mixture. Drizzle the salad with some ranch dressing. Serve with the remaining ranch dressing.
Cook. Store. Save.
Clever storage: Impatient for your avo to ripen? To speed up the ripening process, store it in a paper bag with a ripe banana at room temperature.