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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Buffalo Chicken Salad?
The preparation time for Buffalo Chicken Salad with roasted beetroot is between 25 and 40 minutes.
What is the total time required to make Buffalo Chicken Salad with roasted beetroot?
The total time required to make Buffalo Chicken Salad with roasted beetroot is between 30 and 45 minutes.
How many servings does Buffalo Chicken Salad provide?
4 servings
What are the main ingredients in Buffalo Chicken Salad?
Beetroot, Buffalo Sauce, Buffalo Spice, Chicken, Free-range Chicken Mini Fillets, Fresh Chives, Ranch-style Sauce, Salad Leaves
What is the nutritional information of Buffalo Chicken Salad?
Calories: 572, Carbs: 45 grams, Fat: grams, Protein: 40.7 grams, Sugar: 20.2 grams, Salt: 712 grams
How do I prepare Buffalo Chicken Salad?
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! 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. 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. 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).
What should be prepared from my kitchen to make Buffalo Chicken Salad?
Beetroot, Buffalo Sauce, Buffalo Spice, Chicken, Free-range Chicken Mini Fillets, Fresh Chives, Ranch-style Sauce, Salad Leaves
How many calories does Buffalo Chicken Salad have?
572 calories
How much fat content does Buffalo Chicken Salad have?
grams
Woolies Products in this dish
