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.
Serving guide
Choose your portion size.
ROAST
Preheat the oven to 200°C. Spread the Beetroot 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).
Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
BUFFALO Chicken
Return the pan to 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 until golden, 1-2 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Coat the chicken with the buffalo sauce.
RANCH DRESSING
In a small bowl, combine the ranch-style sauce with the chives, and loosen with water in 5ml increments until drizzling consistency. Season.
INDULGE
Make a bed of the salad leaves in a bowl. Top with the Corn, 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 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).
Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
BUFFALO Chicken
Return the pan to 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 until golden, 1-2 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Coat the chicken with the buffalo sauce.
RANCH DRESSING
In a small bowl, combine the ranch-style sauce with the chives, and loosen with water in 5ml increments until drizzling consistency. Season.
INDULGE
Make a bed of the salad leaves in a bowl. Top with the Corn, 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 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).
Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
BUFFALO Chicken
Return the pan to 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 until golden, 1-2 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Coat the chicken with the buffalo sauce.
RANCH DRESSING
In a small bowl, combine the ranch-style sauce with the chives, and loosen with water in 5ml increments until drizzling consistency. Season.
INDULGE
Make a bed of the salad leaves in a bowl. Top with the Corn, 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 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).
Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
BUFFALO Chicken
Return the pan to 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 until golden, 1-2 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Coat the chicken with the buffalo sauce.
RANCH DRESSING
In a small bowl, combine the ranch-style sauce with the chives, and loosen with water in 5ml increments until drizzling consistency. Season.
INDULGE
Make a bed of the salad leaves in a bowl. Top with the Corn, Beetroot, drizzle over the ranch-style dressing, and scatter over the buffalo chicken. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R52.45
for 4 servings · R13.11 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Beetroot needs 600 gBulk Large Carrots 3 kg 3 kg at R45.00 · 20% of packR9.00
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Free-range Chicken Mini Fillets needs 600 gFree Range Chicken Stock Chunks Avg 800 g 800 g at R27.99 · 75% of packR20.99
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Salad Leaves needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
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Fresh Chives needs 10 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 8% of packR1.76
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
Not in the Woolies basket — source these elsewhere:
- Buffalo Sauce
- Buffalo Spice
- Ranch-style Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Corn, Fresh Chives, Ranch-style Sauce, Salad Leaves
What is the nutritional information of Buffalo Chicken Salad?
Calories: 522, Carbs: 52 grams, Fat: grams, Protein: 42.4 grams, Sugar: 16.3 grams, Salt: 686.3 grams
How do I prepare Buffalo Chicken Salad?
INDULGE: Make a bed of the salad leaves in a bowl. Top with the corn, 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 chives, and loosen with water in 5ml increments until drizzling consistency. Season. BUFFALO CHICKEN: Return the pan to 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 until golden, 1-2 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Coat the chicken with the buffalo sauce. CORN: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. ROAST: Preheat the oven to 200°C. Spread the beetroot 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, Corn, Fresh Chives, Ranch-style Sauce, Salad Leaves
How many calories does Buffalo Chicken Salad have?
522 calories
How much fat content does Buffalo Chicken Salad have?
grams