eCook Meal
Villiera Chicken & Goat’s Cheese Salad
with roasted beets & walnuts
Make sure you put a bottle of the recommended Villiera wine on ice before starting this recipe, so this exceptional meal can be savoured with sips of crisp, cold wine. This will elevate the creamy crumblings of goat’s cheese, which are scattered over a beautiful salad of crunchy apple, fresh greens, buttery chicken fillets spiced with NOMU Rub & oven-roasted beetroot. Served with pan-toasted walnuts. Cheers, Chef!
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-high heat with a drizzle of oil and a knob of butter. Pat the Chicken dry with paper towel and coat with NOMU rub and seasoning. Fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan and cover to keep warm.
CRISPY BEANS
Return the pan to medium-high heat with a drizzle of oil if necessary. Fry the beans until crispy, 5-6 minutes (shifting occasionally). Remove from the pan and season.
JUST BEFORE SERVING
Coat the Apple and salad leaves with the honey mustard dressing.
TIME TO DINE
Bowl up the dressed apple salad, top with the roasted beets, and the Chicken. Scatter over the beans and drizzle with the balsamic reduction. Crumble over the goat's cheese and garnish with a sprinkle of the nuts. Cheers, Chef!
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-high heat with a drizzle of oil and a knob of butter. Pat the Chicken dry with paper towel and coat with NOMU rub and seasoning. Fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan and cover to keep warm.
CRISPY BEANS
Return the pan to medium-high heat with a drizzle of oil if necessary. Fry the beans until crispy, 5-6 minutes (shifting occasionally). Remove from the pan and season.
JUST BEFORE SERVING
Coat the Apple and salad leaves with the honey mustard dressing.
TIME TO DINE
Bowl up the dressed apple salad, top with the roasted beets, and the Chicken. Scatter over the beans and drizzle with the balsamic reduction. Crumble over the goat's cheese and garnish with a sprinkle of the nuts. Cheers, Chef!
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-high heat with a drizzle of oil and a knob of butter. Pat the Chicken dry with paper towel and coat with NOMU rub and seasoning. Fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan and cover to keep warm.
CRISPY BEANS
Return the pan to medium-high heat with a drizzle of oil if necessary. Fry the beans until crispy, 6-8 minutes (shifting occasionally). Remove from the pan and season.
JUST BEFORE SERVING
Coat the Apple and salad leaves with the honey mustard dressing.
TIME TO DINE
Bowl up the dressed apple salad, top with the roasted beets, and the Chicken. Scatter over the beans and drizzle with the balsamic reduction. Crumble over the goat's cheese and garnish with a sprinkle of the nuts. Cheers, Chef!
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-high heat with a drizzle of oil and a knob of butter. Pat the Chicken dry with paper towel and coat with NOMU rub and seasoning. Fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan and cover to keep warm.
CRISPY BEANS
Return the pan to medium-high heat with a drizzle of oil if necessary. Fry the beans until crispy, 6-8 minutes (shifting occasionally). Remove from the pan and season.
JUST BEFORE SERVING
Coat the Apple and salad leaves with the honey mustard dressing.
TIME TO DINE
Bowl up the dressed apple salad, top with the roasted beets, and the Chicken. Scatter over the beans and drizzle with the balsamic reduction. Crumble over the goat's cheese and garnish with a sprinkle of the nuts. Cheers, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R204.60
for 4 servings · R51.15 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Salad Leaves needs 160 gWhole Spinach 350 g 350 g at R22.99 · 46% of packR10.51
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Apples needs 2Freeze Dried Apple 10 g R19.99 · whole pack (size can't be divided)R19.99
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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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Chevin Goat's Cheese needs 100 gChevin Goat's Full Fat Cheese with Garlic & Herbs 100 g 100 g at R62.99 · 100% of packR62.99
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Cannellini Beans needs 240 gCannellini Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
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Walnuts needs 60 gRaw Walnuts 100 g 100 g at R66.99 · 60% of packR40.19
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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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Free-range Chicken Mini Fillets needs 600 gFree Range Chicken Stock Chunks Avg 800 g 800 g at R27.99 · 75% of packR20.99
Not in the Woolies basket — source these elsewhere:
- Honey Mustard Dressing
- NOMU Poultry Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Villiera Chicken & Goat’s Cheese Salad?
The preparation time for Villiera Chicken & Goat’s Cheese Salad with roasted beets & walnuts is between 20 and 40 minutes.
What is the total time required to make Villiera Chicken & Goat’s Cheese Salad with roasted beets & walnuts?
The total time required to make Villiera Chicken & Goat’s Cheese Salad with roasted beets & walnuts is between 40 and 60 minutes.
How many servings does Villiera Chicken & Goat’s Cheese Salad provide?
4 servings
What are the main ingredients in Villiera Chicken & Goat’s Cheese Salad?
Apple, Apples, Balsamic Reduction, Beetroot, Cannellini Beans, Chevin Goats Cheese, Free-range Chicken Mini Fillets, Honey-Mustard Dressing, NOMU Poultry Rub, Salad Leaves, Walnuts
What is the nutritional information of Villiera Chicken & Goat’s Cheese Salad?
Calories: 761, Carbs: 75 grams, Fat: grams, Protein: 49.2 grams, Sugar: 43 grams, Salt: 1049 grams
How do I prepare Villiera Chicken & Goat’s Cheese Salad?
TIME TO DINE: Bowl up the dressed apple salad, top with the roasted beets, and the chicken. Scatter over the beans and drizzle with the balsamic reduction. Crumble over the goat's cheese and garnish with a sprinkle of the nuts. Cheers, Chef! JUST BEFORE SERVING: Coat the apple and salad leaves with the honey mustard dressing. CRISPY BEANS: Return the pan to medium-high heat with a drizzle of oil if necessary. Fry the beans until crispy, 5-6 minutes (shifting occasionally). Remove from the pan and season. NOMU-SPICED CHICKEN: Return the pan to medium-high heat with a drizzle of oil and a knob of butter. Pat the chicken dry with paper towel and coat with NOMU rub and seasoning. Fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan and cover to keep warm. 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 Villiera Chicken & Goat’s Cheese Salad?
Apple, Apples, Balsamic Reduction, Beetroot, Cannellini Beans, Chevin Goats Cheese, Free-range Chicken Mini Fillets, Honey-Mustard Dressing, NOMU Poultry Rub, Salad Leaves, Walnuts
How many calories does Villiera Chicken & Goat’s Cheese Salad have?
761 calories
How much fat content does Villiera Chicken & Goat’s Cheese Salad have?
grams