Combining condiments is a culinary trick you can always rely on, Chef! This recipe features a mustard-mayo dressing, which is dolloped over oven-roasted carrot, spiced with NOMU One For All Rub, golden chicken mini fillets tossed with tangy sun-dried tomatoes, and a feta, crouton & greens salad.
Sun-dried Tomato Chicken Salad
Sun-dried Tomato Chicken Salad
with Danish-style feta & a mustard-mayo dressing
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Carrot
- Chicken
- Croutons
- Danish-style Feta
- Free-range Chicken Mini Fillets
- Mustard Mayo
- NOMU One For All Rub
- Salad Leaves
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
NOMU-SPICED Carrot
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil, the NOMU rub and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SUN-DRIED TOMATO Chicken
Place a pan over medium 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. Toss through the sun-dried tomatoes until heated through, 1-2 minutes. Remove from the pan, season, and set aside.
MMMUSTARD MAYO
In a small bowl, loosen the mustard mayo with water in 5ml increments until a drizzling consistency. Season and set aside.
CRUNCHY, CREAMY SALAD
Place the salad leaves into a salad bowl and toss through the feta, the Croutons, a drizzle of oil and season.
A DINNER DELIGHT
Serve up the dressed salad and top with the roasted Carrot and the cooked Chicken. Drizzle generously with the mayo dressing.
NOMU-SPICED Carrot
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil, the NOMU rub and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SUN-DRIED TOMATO Chicken
Place a pan over medium 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. Toss through the sun-dried tomatoes until heated through, 1-2 minutes. Remove from the pan, season, and set aside.
MMMUSTARD MAYO
In a small bowl, loosen the mustard mayo with water in 5ml increments until a drizzling consistency. Season and set aside.
CRUNCHY, CREAMY SALAD
Place the salad leaves into a salad bowl and toss through the feta, the Croutons, a drizzle of oil and season.
A DINNER DELIGHT
Serve up the dressed salad and top with the roasted Carrot and the cooked Chicken. Drizzle generously with the mayo dressing.
NOMU-SPICED Carrot
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil, the NOMU rub and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
SUN-DRIED TOMATO Chicken
Place a pan over medium 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. Return all the chicken to the pan and toss through the sun-dried tomatoes until heated through, 1-2 minutes. Remove from the pan, season, and set aside.
MMMUSTARD MAYO
In a small bowl, loosen the mustard mayo with water in 5ml increments until a drizzling consistency. Season and set aside.
CRUNCHY, CREAMY SALAD
Place the salad leaves into a salad bowl and toss through the feta, the Croutons, a drizzle of oil and season.
A DINNER DELIGHT
Serve up the dressed salad and top with the roasted Carrot and the cooked Chicken. Drizzle generously with the mayo dressing.
NOMU-SPICED Carrot
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil, the NOMU rub and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
SUN-DRIED TOMATO Chicken
Place a pan over medium 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. Return all the chicken to the pan and toss through the sun-dried tomatoes until heated through, 1-2 minutes. Remove from the pan, season, and set aside.
MMMUSTARD MAYO
In a small bowl, loosen the mustard mayo with water in 5ml increments until a drizzling consistency. Season and set aside.
CRUNCHY, CREAMY SALAD
Place the salad leaves into a salad bowl and toss through the feta, the Croutons, a drizzle of oil and season.
A DINNER DELIGHT
Serve up the dressed salad and top with the roasted Carrot and the cooked Chicken. Drizzle generously with the mayo dressing.
Frequently Asked Questions
What is the preparation time for Sun-dried Tomato Chicken Salad?
The preparation time for Sun-dried Tomato Chicken Salad with Danish-style feta & a mustard-mayo dressing is between 20 and 40 minutes.
What is the total time required to make Sun-dried Tomato Chicken Salad with Danish-style feta & a mustard-mayo dressing?
The total time required to make Sun-dried Tomato Chicken Salad with Danish-style feta & a mustard-mayo dressing is between 35 and 50 minutes.
How many servings does Sun-dried Tomato Chicken Salad provide?
4 servings
What are the main ingredients in Sun-dried Tomato Chicken Salad?
Carrot, Chicken, Croutons, Danish-style Feta, Free-range Chicken Mini Fillets, Mustard Mayo, NOMU One For All Rub, Salad Leaves, Sun-Dried Tomatoes
What is the nutritional information of Sun-dried Tomato Chicken Salad?
Calories: 684, Carbs: 50 grams, Fat: grams, Protein: 45.6 grams, Sugar: 16.3 grams, Salt: 1043 grams
How do I prepare Sun-dried Tomato Chicken Salad?
A DINNER DELIGHT: Serve up the dressed salad and top with the roasted carrot and the cooked chicken. Drizzle generously with the mayo dressing. CRUNCHY, CREAMY SALAD: Place the salad leaves into a salad bowl and toss through the feta, the croutons, a drizzle of oil and season. MMMUSTARD MAYO: In a small bowl, loosen the mustard mayo with water in 5ml increments until a drizzling consistency. Season and set aside. SUN-DRIED TOMATO CHICKEN: Place a pan over medium 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. Toss through the sun-dried tomatoes until heated through, 1-2 minutes. Remove from the pan, season, and set aside. NOMU-SPICED CARROT: Preheat the oven to 200°C. Spread the carrot on a roasting tray. Coat in oil, the NOMU rub and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Sun-dried Tomato Chicken Salad?
Carrot, Chicken, Croutons, Danish-style Feta, Free-range Chicken Mini Fillets, Mustard Mayo, NOMU One For All Rub, Salad Leaves, Sun-Dried Tomatoes
How many calories does Sun-dried Tomato Chicken Salad have?
684 calories
How much fat content does Sun-dried Tomato Chicken Salad have?
grams
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