eCook Meal
Grilled Pear, Blue Cheese & Chicken
with roasted beets & balsamic reduction
This chicken salad puts other chicken salads to shame, Chef! This is definitely a more boujee version of this well-known salad, with high-quality ingredients such as creamy blue cheese, grilled sweet pear, crunchy walnuts, NOMU-spiced chicken, green beans & earthy beetroot coated in balsamic reduction. You’ll want to lift your pinky when using your fork with this one.
Serving guide
Choose your portion size.
BEGIN THE Beetroot
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, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
FOR CRUNCH
Place the Walnuts in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
NOMU-SPICED Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PAIRED WITH Pear
Place a pan or griddle pan over medium heat with a drizzle of oil. Fry the Pear until charred, 1-2 minutes per side. Remove from the pan and season. Return the pan to medium heat, fry the green beans until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan and season.
NEXT-LEVEL SALAD
To a bowl, add the leaves, the green beans, the blue cheese, the nuts, the Beetroot, and the pear. Add a drizzle of olive oil and seasoning.
BEAUTIFUL
Dish up the loaded salad, drizzle over the balsamic reduction, and side with the grilled Chicken. Enjoy!
BEGIN THE Beetroot
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, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
FOR CRUNCH
Place the Walnuts in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
NOMU-SPICED Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PAIRED WITH Pear
Place a pan or griddle pan over medium heat with a drizzle of oil. Fry the Pear until charred, 1-2 minutes per side. Remove from the pan and season. Return the pan to medium heat, fry the green beans until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan and season.
NEXT-LEVEL SALAD
To a bowl, add the leaves, the green beans, the blue cheese, the nuts, the Beetroot, and the pear. Add a drizzle of olive oil and seasoning.
BEAUTIFUL
Dish up the loaded salad, drizzle over the balsamic reduction, and side with the grilled Chicken. Enjoy!
BEGIN THE Beetroot
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, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
FOR CRUNCH
Place the Walnuts in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
NOMU-SPICED Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PAIRED WITH Pear
Place a pan or griddle pan over medium heat with a drizzle of oil. Fry the Pear until charred, 1-2 minutes per side. Remove from the pan and season. Return the pan to medium heat, fry the green beans until starting to char, 6-7 minutes (shifting occasionally). Remove from the pan and season.
NEXT-LEVEL SALAD
To a bowl, add the leaves, the green beans, the blue cheese, the nuts, the Beetroot, and the pear. Add a drizzle of olive oil and seasoning.
BEAUTIFUL
Dish up the loaded salad, drizzle over the balsamic reduction, and side with the grilled Chicken. Enjoy!
BEGIN THE Beetroot
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, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
FOR CRUNCH
Place the Walnuts in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
NOMU-SPICED Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PAIRED WITH Pear
Place a pan or griddle pan over medium heat with a drizzle of oil. Fry the Pear until charred, 1-2 minutes per side. Remove from the pan and season. Return the pan to medium heat, fry the green beans until starting to char, 6-7 minutes (shifting occasionally). Remove from the pan and season.
NEXT-LEVEL SALAD
To a bowl, add the leaves, the green beans, the blue cheese, the nuts, the Beetroot, and the pear. Add a drizzle of olive oil and seasoning.
BEAUTIFUL
Dish up the loaded salad, drizzle over the balsamic reduction, and side with the grilled Chicken. Enjoy!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R198.62
for 4 servings · R49.65 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Pears needs 2Guava and Pear Dried Fruit Roll 80 g R24.99 · whole pack (size can't be divided)R24.99
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Beetroot needs 800 gBulk Large Carrots 3 kg 3 kg at R49.99 · 27% of packR13.33
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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
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Blue Cheese needs 120 gBotham's Cremezola Blue Cheese 200 g 200 g at R74.99 · 60% of packR44.99
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Walnuts needs 40 gRaw Walnuts 100 g 100 g at R66.99 · 40% of packR26.80
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Balsamic Reduction needs 60 mlPreserved Cranberry Balsamic Reduction 250 ml 250 ml at R79.99 · 24% of packR19.20
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
Not in the Woolies basket — source these elsewhere:
- NOMU Poultry Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Grilled Pear, Blue Cheese & Chicken?
The preparation time for Grilled Pear, Blue Cheese & Chicken with roasted beets & balsamic reduction is between 25 and 45 minutes.
What is the total time required to make Grilled Pear, Blue Cheese & Chicken with roasted beets & balsamic reduction?
The total time required to make Grilled Pear, Blue Cheese & Chicken with roasted beets & balsamic reduction is between 40 and 60 minutes.
How many servings does Grilled Pear, Blue Cheese & Chicken provide?
4 servings
What are the main ingredients in Grilled Pear, Blue Cheese & Chicken?
Balsamic Reduction, Beetroot, Blue Cheese, Free-range Chicken Breast/s, Free-range Chicken Breasts, Green Beans, Green Leaves, NOMU Poultry Rub, Pear, Pears, Walnuts
What is the nutritional information of Grilled Pear, Blue Cheese & Chicken?
Calories: 678, Carbs: 71 grams, Fat: grams, Protein: 50.7 grams, Sugar: 42.2 grams, Salt: 956 grams
How do I prepare Grilled Pear, Blue Cheese & Chicken?
BEAUTIFUL: Dish up the loaded salad, drizzle over the balsamic reduction, and side with the grilled chicken. Enjoy! NEXT-LEVEL SALAD: To a bowl, add the leaves, the green beans, the blue cheese, the nuts, the beetroot, and the pear. Add a drizzle of olive oil and seasoning. PAIRED WITH PEAR: Place a pan or griddle pan over medium heat with a drizzle of oil. Fry the pear until charred, 1-2 minutes per side. Remove from the pan and season. Return the pan to medium heat, fry the green beans until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan and season. NOMU-SPICED CHICKEN: Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. FOR CRUNCH: Place the walnuts in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. BEGIN THE BEETROOT: 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, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
What should be prepared from my kitchen to make Grilled Pear, Blue Cheese & Chicken?
Balsamic Reduction, Beetroot, Blue Cheese, Free-range Chicken Breast/s, Free-range Chicken Breasts, Green Beans, Green Leaves, NOMU Poultry Rub, Pear, Pears, Walnuts
How many calories does Grilled Pear, Blue Cheese & Chicken have?
678 calories
How much fat content does Grilled Pear, Blue Cheese & Chicken have?
grams