Spice, sauce, and a ranch dressing you will relish, Chef! Chicken mini fillets are tossed with a UCOOK buffalo spice, fried until golden, and coated with another UCOOK culinary creation, buffalo sauce! Served with fresh greens, roasted beetroot and a rich ranch dressing, because today we’re indulging in deliciousness.
Buffalo Chicken Salad
Buffalo Chicken Salad
with roasted beetroot
Hands on Time: 25 - 40 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Beetroot
- Buffalo Sauce
- Buffalo Spice
- Chicken
- Free-range Chicken Mini Fillets
- Fresh Chives
- Ranch-style Sauce
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
ROAST
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 20-25 minutes (shifting halfway). Alternatively: Air fry at 200°C until cooked through, 15-25 minutes (shifting halfway).
BUFFALO CHICKEN
Place a pan over medium heat with enough oil to cover the base. Pat the chicken dry with paper towel and cut into bite-sized chunks. Coat with the buffalo spice and season. When hot, fry the chicken pieces until golden, 1-2 minutes (shifting occasionally). Remove from the pan and drain on a paper towel. Coat the chicken with the buffalo sauce.
RANCH DRESSING
In a small bowl, combine the ranch-style sauce with the sliced chives, and loosen with water in 5ml increments until drizzling consistency. Season.
INDULGE
Make a bed of the shredded leaves in a bowl. Top with the roasted beetroot, drizzle over the ranch-style dressing, and scatter over the buffalo chicken. Enjoy, Chef!
Beetroot - 150g
Free-range Chicken Mini Fillets - 150g
Buffalo Spice - 30ml
Buffalo Sauce - 50ml
Ranch-style Sauce - 50ml
Fresh Chives - 3g
Salad Leaves - 40g
ROAST
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 20-25 minutes (shifting halfway). Alternatively: Air fry at 200°C until cooked through, 15-25 minutes (shifting halfway).
BUFFALO CHICKEN
Place a pan over medium heat with enough oil to cover the base. Pat the chicken dry with paper towel and cut into bite-sized chunks. Coat with the buffalo spice and season. When hot, fry the chicken pieces until golden, 1-2 minutes (shifting occasionally). Remove from the pan and drain on a paper towel. Coat the chicken with the buffalo sauce.
RANCH DRESSING
In a small bowl, combine the ranch-style sauce with the sliced chives, and loosen with water in 5ml increments until drizzling consistency. Season.
INDULGE
Make a bed of the shredded leaves in bowls. Top with the roasted beetroot, drizzle over the ranch-style dressing, and scatter over the buffalo chicken. Enjoy, Chef!
Beetroot - 300g
Free-range Chicken Mini Fillets - 300g
Buffalo Spice - 60ml
Buffalo Sauce - 100ml
Ranch-style Sauce - 100ml
Fresh Chives - 5g
Salad Leaves - 80g
ROAST
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively: Air fry at 200°C until cooked through, 15-25 minutes (shifting halfway).
BUFFALO CHICKEN
Place a pan over medium heat with enough oil to cover the base. Pat the chicken dry with paper towel and cut into bite-sized chunks. Coat with the buffalo spice and season. When hot, fry the chicken pieces until golden, 1-2 minutes (shifting occasionally). Remove from the pan and drain on a paper towel. Coat the chicken with the buffalo sauce.
RANCH DRESSING
In a small bowl, combine the ranch-style sauce with the sliced chives, and loosen with water in 5ml increments until drizzling consistency. Season.
INDULGE
Make a bed of the shredded leaves in bowls. Top with the roasted beetroot, drizzle over the ranch-style dressing, and scatter over the buffalo chicken. Enjoy, Chef!
Beetroot - 450g
Free-range Chicken Mini Fillets - 450g
Buffalo Spice - 90ml
Ranch-style Sauce - 150ml
Buffalo Sauce - 150ml
Fresh Chives - 8g
Salad Leaves - 120g
ROAST
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively: Air fry at 200°C until cooked through, 15-25 minutes (shifting halfway).
BUFFALO CHICKEN
Place a pan over medium heat with enough oil to cover the base. Pat the chicken dry with paper towel and cut into bite-sized chunks. Coat with the buffalo spice and season. When hot, fry the chicken pieces until golden, 1-2 minutes (shifting occasionally). Remove from the pan and drain on a paper towel. Coat the chicken with the buffalo sauce.
RANCH DRESSING
In a small bowl, combine the ranch-style sauce with the sliced chives, and loosen with water in 5ml increments until drizzling consistency. Season.
INDULGE
Make a bed of the shredded leaves in bowls. Top with the roasted beetroot, drizzle over the ranch-style dressing, and scatter over the buffalo chicken. Enjoy, Chef!
Beetroot - 600g
Free-range Chicken Mini Fillets - 600g
Buffalo Spice - 120ml
Buffalo Sauce - 200ml
Ranch-style Sauce - 200ml
Fresh Chives - 10g
Salad Leaves - 160g
Woolies Products in this dish
