eCook Meal
Ranch Salad & Grilled Chicken
with ranch dressing, fresh green leaves & avocado
A bed of fresh greens is topped with charred pops of corn, tangy tomato, juicy cucumber chunks, salty feta cubes & creamy avo slices. Served with golden chicken mini fillets & a ranch dressing that will make you want seconds, thirds, and fourths!
Serving guide
Choose your portion size.
ALL OF THE Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED 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.
RUB-A-DUB-RUB
In a bowl, combine ½ the NOMU rub, the ranch dressing, a sweetener, and seasoning. Set aside.
MINI-FILLET FRY MOMENT
Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. In the final minute, baste with a knob of butter and the remaining rub. Remove from the pan, season, and set aside.
HAVO SOME AVO
Halve the Avocado and set aside one of the halves for another meal. Slice the avocado, season, and set aside.
WHAT A MEAL!
Make a bed of the shredded leaves. Top with the tender Chicken, the charred corn, the diced tomato, the Cucumber chunks, the drained feta, the seasoned avocado slices, and the toasted almonds. Drizzle over the ranch dressing and garnish with the chopped chives. Enjoy, Chef!
ALL OF THE Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED 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.
RUB-A-DUB-RUB
In a bowl, combine ½ the NOMU rub, the ranch dressing, a sweetener, and seasoning. Set aside.
MINI-FILLET FRY MOMENT
Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final minute, baste with a knob of butter and the remaining rub. Remove from the pan, season, and set aside.
HAVO SOME AVO
Halve the Avocado and remove the pip. Slice the avocado, season, and set aside.
WHAT A MEAL!
Make a bed of the shredded leaves. Top with the tender Chicken, the charred corn, the diced tomato, the Cucumber chunks, the drained feta, the seasoned avocado slices, and the toasted almonds. Drizzle over the ranch dressing and garnish with the chopped chives. Enjoy, Chef!
ALL OF THE Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
RUB-A-DUB-RUB
In a bowl, combine ½ the NOMU rub, the ranch dressing, a sweetener, and seasoning. Set aside.
MINI-FILLET FRY MOMENT
Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final minute, baste with a knob of butter and the remaining rub. Remove from the pan, season, and set aside.
HAVO SOME AVO
Halve the avocados and set aside one of the halves for another meal. Slice the avocados, season, and set aside.
WHAT A MEAL!
Make a bed of the shredded leaves. Top with the tender Chicken, the charred corn, the diced tomato, the Cucumber chunks, the drained feta, the seasoned avocado slices, and the toasted almonds. Drizzle over the ranch dressing and garnish with the chopped chives. Enjoy, Chef!
ALL OF THE Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
RUB-A-DUB-RUB
In a bowl, combine ½ the NOMU rub, the ranch dressing, a sweetener, and seasoning. Set aside.
MINI-FILLET FRY MOMENT
Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final minute, baste with a knob of butter and the remaining rub. Remove from the pan, season, and set aside.
HAVO SOME AVO
Halve the avocados and remove the pip. Slice the avocados, season, and set aside.
WHAT A MEAL!
Make a bed of the shredded leaves. Top with the tender Chicken, the charred corn, the diced tomato, the Cucumber chunks, the drained feta, the seasoned avocado slices, and the toasted almonds. Drizzle over the ranch dressing and garnish with the chopped chives. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R200.78
for 4 servings · R50.19 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Ranch Dressing needs 350 mlRanch Dressing 180 g R44.99 · whole pack (size can't be divided)R44.99
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Danish-style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
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Fresh Chives needs 15 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 12% of packR2.64
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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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Tomatoes needs 4Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Green Leaves needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Avocados needs 2Ripen at Home Loose Avocado R19.99 · whole pack (size can't be divided)R19.99
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Almonds needs 60 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 6% of packR13.92
Not in the Woolies basket — source these elsewhere:
- NOMU One For All Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Ranch Salad & Grilled Chicken?
The preparation time for Ranch Salad & Grilled Chicken with ranch dressing, fresh green leaves & avocado is between 20 and 35 minutes.
What is the total time required to make Ranch Salad & Grilled Chicken with ranch dressing, fresh green leaves & avocado?
The total time required to make Ranch Salad & Grilled Chicken with ranch dressing, fresh green leaves & avocado is between 35 and 50 minutes.
How many servings does Ranch Salad & Grilled Chicken provide?
4 servings
What are the main ingredients in Ranch Salad & Grilled Chicken?
Almonds, Avocado, Chicken, Corn, Cucumber, Feta, Fresh Chives, Green Leaves, NOMU One For All Rub, Ranch Dressing, Tomato
What is the nutritional information of Ranch Salad & Grilled Chicken?
Calories: 821, Carbs: 44 grams, Fat: grams, Protein: 55.5 grams, Sugar: 10.2 grams, Salt: 1090 grams
How do I prepare Ranch Salad & Grilled Chicken?
ALL OF THE ALMONDS: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. WHAT A MEAL!: Make a bed of the shredded leaves. Top with the tender chicken, the charred corn, the diced tomato, the cucumber chunks, the drained feta, the seasoned avocado slices, and the toasted almonds. Drizzle over the ranch dressing and garnish with the chopped chives. Enjoy, Chef! HAVO SOME AVO: Halve the avocado and remove the pip. Slice the avocado, season, and set aside. RUB-A-DUB-RUB: In a bowl, combine ½ the NOMU rub, the ranch dressing, a sweetener, and seasoning. Set aside. MINI-FILLET FRY MOMENT: Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final minute, baste with a knob of butter and the remaining rub. Remove from the pan, season, and set aside. CHARRED 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.
What should be prepared from my kitchen to make Ranch Salad & Grilled Chicken?
Almonds, Avocado, Chicken, Corn, Cucumber, Feta, Fresh Chives, Green Leaves, NOMU One For All Rub, Ranch Dressing, Tomato
How many calories does Ranch Salad & Grilled Chicken have?
821 calories
How much fat content does Ranch Salad & Grilled Chicken have?
grams