Buffalo Chicken Salad

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

with roasted beetroot

4.9

Hands on Time: 25 - 40 minutes

Overall Time: 30 - 45 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
Photo of Buffalo Chicken Salad
  1. 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).

  2. 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.

  3. 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.

  4. 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

  1. 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).

  2. 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.

  3. 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.

  4. 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

  1. 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).

  2. 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.

  3. 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.

  4. 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

  1. 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).

  2. 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.

  3. 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.

  4. 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

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

Photo of Beetroot Min 500 g

Beetroot Min 500 G

Photo of Free Range Skinless Chicken Thigh Fillets Avg 700 g

Free Range Skinless Chicken Thigh Fillets Avg 700 G

Photo of Steamed Beetroot Wedges 450 g

Steamed Beetroot Wedges 450 G

Photo of Skinless Chicken Drumsticks & Thighs Avg 800 g

Skinless Chicken Drumsticks & Thighs Avg 800 G

Photo of Skinless Chicken Breast Fillets Avg 1 kg

Skinless Chicken Breast Fillets Avg 1 Kg

Photo of Mini Skinless Chicken Breast Fillets 400 g

Mini Skinless Chicken Breast Fillets 400 G

Photo of Skinless Chicken Thigh Fillets Avg 700 g

Skinless Chicken Thigh Fillets Avg 700 G

Photo of Fresh Chives 20 g

Fresh Chives 20 G

Photo of Skinless Chicken Breast Avg 450 g

Skinless Chicken Breast Avg 450 G

Photo of Free Range Chicken Drumstick Fillets Avg 800 g

Free Range Chicken Drumstick Fillets Avg 800 G

Photo of Beetroot 1 kg

Beetroot 1 Kg

Photo of Free Range Skinless Chicken Mini Breast Fillets 400 g

Free Range Skinless Chicken Mini Breast Fillets 400 G

Photo of Free Range Skinless Chicken Breast Avg 430 g

Free Range Skinless Chicken Breast Avg 430 G

Photo of Beetroot 2 kg

Beetroot 2 Kg

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