You’ve probably had many chicken salads in your life, Chef, but never a life-changing one like this! A walnut & pumpkin seed brittle is one of the many surprising elements of this salad. Paired with pops of pomegranate gems, roasted pumpkin, a zesty sumac dressing, fresh parsley, creamy crumblings of feta, and golden chicken slices.
Honey Walnut & Chicken Salad
Honey Walnut & Chicken Salad
with dried pomegranate gems & Danish-style feta
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Chicken
- Danish-style Feta
- Dried Pomegranate Gems
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Parsley
- Honey
- Lemon Juice
- NOMU Roast Rub
- Pumpkin Chucks
- Pumpkin Chunks
- Pumpkin Seeds
- Salad Leaves
- Sumac Spice
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
NUT & SEED BRITTLE
Preheat the oven to 200°C. Place the chopped Walnuts and the pumpkin seeds in a pan over medium heat. Toast until turning brown, 2-4 minutes (shifting occasionally). Add 10g of butter and the honey. Allow to caramelise, 2-3 minutes. Try not to let it over-boil or it will burn. Once golden in colour and the bubbles subside, pour into a greased tray and place in the fridge to cool. Break into bite-sized pieces just before serving.
ROASTED PUMPKIN
Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SUMAC DRESSING
In a bowl, combine the lemon juice, the sumac spice, and 15ml of olive oil. In a salad bowl, combine the rinsed salad leaves, ½ the chopped parsley, and ½ the pomegranate gems. Toss through ½ the sumac dressing and set aside.
GOLDEN Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with the NOMU rub and a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SENSATIONAL SALAD
Make a bed of the dressed salad. Top with the roasted pumpkin and the Chicken slices. Scatter over the remaining pomegranates and the brittle. Crumble over the drained feta and garnish with the remaining parsley. Drizzle over the remaining sumac dressing.
NUT & SEED BRITTLE
Preheat the oven to 200°C. Place the chopped Walnuts and the pumpkin seeds in a pan over medium heat. Toast until turning brown, 2-4 minutes (shifting occasionally). Add 20g of butter and the honey. Allow to caramelise, 2-3 minutes. Try not to let it over-boil or it will burn. Once golden in colour and the bubbles subside, pour into a greased tray and place in the fridge to cool. Break into bite-sized pieces just before serving.
ROASTED PUMPKIN
Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SUMAC DRESSING
In a bowl, combine the lemon juice, the sumac spice, and 30ml of olive oil. In a salad bowl, combine the rinsed salad leaves, ½ the chopped parsley, and ½ the pomegranate gems. Toss through ½ the sumac dressing and set aside.
GOLDEN Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with the NOMU rub and a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SENSATIONAL SALAD
Make a bed of the dressed salad. Top with the roasted pumpkin and the Chicken slices. Scatter over the remaining pomegranates and the brittle. Crumble over the drained feta and garnish with the remaining parsley. Drizzle over the remaining sumac dressing.
NUT & SEED BRITTLE
Preheat the oven to 200°C. Place the chopped Walnuts and the pumpkin seeds in a pan over medium heat. Toast until turning brown, 2-4 minutes (shifting occasionally). Add 30g of butter and the honey. Allow to caramelise, 2-3 minutes. Try not to let it over-boil or it will burn. Once golden in colour and the bubbles subside, pour into a greased tray and place in the fridge to cool. Break into bite-sized pieces just before serving.
ROASTED PUMPKIN
Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SUMAC DRESSING
In a bowl, combine the lemon juice, the sumac spice, and 45ml of olive oil. In a salad bowl, combine the rinsed salad leaves, ½ the chopped parsley, and ½ the pomegranate gems. Toss through ½ the sumac dressing and set aside.
GOLDEN Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with the NOMU rub and a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SENSATIONAL SALAD
Make a bed of the dressed salad. Top with the roasted pumpkin and the Chicken slices. Scatter over the remaining pomegranates and the brittle. Crumble over the drained feta and garnish with the remaining parsley. Drizzle over the remaining sumac dressing.
NUT & SEED BRITTLE
Preheat the oven to 200°C. Place the chopped Walnuts and the pumpkin seeds in a pan over medium heat. Toast until turning brown, 2-4 minutes (shifting occasionally). Add 40g of butter and the honey. Allow to caramelise, 2-3 minutes. Try not to let it over-boil or it will burn. Once golden in colour and the bubbles subside, pour into a greased tray and place in the fridge to cool. Break into bite-sized pieces just before serving.
ROASTED PUMPKIN
Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SUMAC DRESSING
In a bowl, combine the lemon juice, the sumac spice, and 60ml of olive oil. In a salad bowl, combine the rinsed salad leaves, ½ the chopped parsley, and ½ the pomegranate gems. Toss through ½ the sumac dressing and set aside.
GOLDEN Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with the NOMU rub and a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SENSATIONAL SALAD
Make a bed of the dressed salad. Top with the roasted pumpkin and the Chicken slices. Scatter over the remaining pomegranates and the brittle. Crumble over the drained feta and garnish with the remaining parsley. Drizzle over the remaining sumac dressing.
Frequently Asked Questions
What is the preparation time for Honey Walnut & Chicken Salad?
The preparation time for Honey Walnut & Chicken Salad with dried pomegranate gems & Danish-style feta is between 25 and 40 minutes.
What is the total time required to make Honey Walnut & Chicken Salad with dried pomegranate gems & Danish-style feta?
The total time required to make Honey Walnut & Chicken Salad with dried pomegranate gems & Danish-style feta is between 45 and 60 minutes.
How many servings does Honey Walnut & Chicken Salad provide?
4 servings
What are the main ingredients in Honey Walnut & Chicken Salad?
Chicken, Danish-style Feta, Dried Pomegranate Gems, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Parsley, Honey, Lemon Juice, NOMU Roast Rub, Pumpkin Chucks, Pumpkin Chunks, Pumpkin Seeds, Salad Leaves, Sumac Spice, Walnuts
What is the nutritional information of Honey Walnut & Chicken Salad?
Calories: 473, Carbs: 43 grams, Fat: grams, Protein: 43.9 grams, Sugar: 22.2 grams, Salt: 369 grams
How do I prepare Honey Walnut & Chicken Salad?
SENSATIONAL SALAD: Make a bed of the dressed salad. Top with the roasted pumpkin and the chicken slices. Scatter over the remaining pomegranates and the brittle. Crumble over the drained feta and garnish with the remaining parsley. Drizzle over the remaining sumac dressing. SUMAC DRESSING: In a bowl, combine the lemon juice, the sumac spice, and 30ml of olive oil. In a salad bowl, combine the rinsed salad leaves, ½ the chopped parsley, and ½ the pomegranate gems. Toss through ½ the sumac dressing and set aside. GOLDEN CHICKEN: Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with the NOMU rub and a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning. ROASTED PUMPKIN: Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). NUT & SEED BRITTLE: Preheat the oven to 200°C. Place the chopped walnuts and the pumpkin seeds in a pan over medium heat. Toast until turning brown, 2-4 minutes (shifting occasionally). Add 20g of butter and the honey. Allow to caramelise, 2-3 minutes. Try not to let it over-boil or it will burn. Once golden in colour and the bubbles subside, pour into a greased tray and place in the fridge to cool. Break into bite-sized pieces just before serving.
What should be prepared from my kitchen to make Honey Walnut & Chicken Salad?
Chicken, Danish-style Feta, Dried Pomegranate Gems, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Parsley, Honey, Lemon Juice, NOMU Roast Rub, Pumpkin Chucks, Pumpkin Chunks, Pumpkin Seeds, Salad Leaves, Sumac Spice, Walnuts
How many calories does Honey Walnut & Chicken Salad have?
473 calories
How much fat content does Honey Walnut & Chicken Salad have?
grams
Woolies Products in this dish
