This dish is so good, Chef, it will give you goosebumps! Featuring a hidden gem of the berry world, namely gooseberries, we create a tangy, tart side salad together with tomato & crisp greens. This freshness complements the oven-roasted butter beans & baby onions. Served with golden chicken breast, spiced with NOMU Poultry Rub. Creamy avo completes with crave-worthy meal.
Gooseberry & Grilled Chicken Salad
Gooseberry & Grilled Chicken Salad
with avocado
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Avocado
- Avocados
- Baby Onions
- Balsamic Vinegar
- Butter Beans
- Chicken
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Gooseberries
- NOMU Poultry Rub
- Salad Leaves
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Butter
- Paper Towel
ROAST
Preheat the oven to 200°C. Peel the baby onions and cut into quarters lengthways. Don’t remove the tip that keeps the layers joined together. Add to a roasting tray with the butter beans. Coat in oil and season. Roast until soft and the beans are crisping up, 20-25 minutes. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
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, 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 NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. Alternatively, air fry at 200°C until cooked through, 10-12 minutes (shifting halfway).
SIDE SALAD
In a bowl, combine the vinegar, a generous drizzle of olive oil and seasoning. Add the Gooseberries, tomato, salad leaves, and toss to combine.
DINNER IS READY
Dish up the roast, serve with the salad on the side, top with the Avocado, and finish with a crack of seasoning. Serve alongside the sliced chicken and dig in, Chef!
Baby Onions - 2
Butter Beans - 120g
Free-range Chicken Breast/s - 1
NOMU Poultry Rub - 5ml
Balsamic Vinegar - 15ml
Gooseberries - 60g
Tomato - 1
Salad Leaves - 20g
Avocado - 1
ROAST
Preheat the oven to 200°C. Peel the baby onions and cut into quarters lengthways. Don’t remove the tip that keeps the layers joined together. Add to a roasting tray with the butter beans. Coat in oil and season. Roast until soft and the beans are crisping up, 20-25 minutes. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
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, 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 NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. Alternatively, air fry at 200°C until cooked through, 10-12 minutes (shifting halfway).
SIDE SALAD
In a bowl, combine the vinegar, a generous drizzle of olive oil and seasoning. Add the Gooseberries, tomato, salad leaves, and toss to combine.
DINNER IS READY
Dish up the roast, serve with the salad on the side, top with the Avocado, and finish with a crack of seasoning. Serve alongside the sliced chicken and dig in, Chef!
Baby Onions - 4
Butter Beans - 240g
Free-range Chicken Breast/s - 2
NOMU Poultry Rub - 10ml
Balsamic Vinegar - 30ml
Gooseberries - 125g
Tomato - 1
Salad Leaves - 40g
Avocado - 1
ROAST
Preheat the oven to 200°C. Peel the baby onions and cut into quarters lengthways. Don’t remove the tip that keeps the layers joined together. Add to a roasting tray with the butter beans. Coat in oil and season. Roast until soft and the beans are crisping up, 30-35 minutes. Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
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, 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 NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. Alternatively, air fry at 200°C until cooked through, 10-12 minutes (shifting halfway).
SIDE SALAD
In a bowl, combine the vinegar, a generous drizzle of olive oil and seasoning. Add the Gooseberries, tomato, salad leaves, and toss to combine.
DINNER IS READY
Dish up the roast, serve with the salad on the side, top with the Avocado, and finish with a crack of seasoning. Serve alongside the sliced chicken and dig in, Chef!
Baby Onions - 6
Butter Beans - 360g
Free-range Chicken Breasts - 3
NOMU Poultry Rub - 15ml
Balsamic Vinegar - 45ml
Gooseberries - 180g
Tomatoes - 2
Salad Leaves - 60g
Avocados - 2
ROAST
Preheat the oven to 200°C. Peel the baby onions and cut into quarters lengthways. Don’t remove the tip that keeps the layers joined together. Add to a roasting tray with the butter beans. Coat in oil and season. Roast until soft and the beans are crisping up, 30-35 minutes. Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
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, 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 NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. Alternatively, air fry at 200°C until cooked through, 10-12 minutes (shifting halfway).
SIDE SALAD
In a bowl, combine the vinegar, a generous drizzle of olive oil and seasoning. Add the Gooseberries, tomato, salad leaves, and toss to combine.
DINNER IS READY
Dish up the roast, serve with the salad on the side, top with the Avocado, and finish with a crack of seasoning. Serve alongside the sliced chicken and dig in, Chef!
Baby Onions - 8
Butter Beans - 480g
Free-range Chicken Breasts - 4
NOMU Poultry Rub - 20ml
Balsamic Vinegar - 60ml
Gooseberries - 250g
Tomatoes - 2
Salad Leaves - 80g
Avocados - 2
Frequently Asked Questions
What is the preparation time for Gooseberry & Grilled Chicken Salad?
The preparation time for Gooseberry & Grilled Chicken Salad with avocado is between 20 and 40 minutes.
What is the total time required to make Gooseberry & Grilled Chicken Salad with avocado?
The total time required to make Gooseberry & Grilled Chicken Salad with avocado is between 40 and 60 minutes.
How many servings does Gooseberry & Grilled Chicken Salad provide?
4 servings
What are the main ingredients in Gooseberry & Grilled Chicken Salad?
Avocado, Avocados, Baby Onions, Balsamic Vinegar, Butter Beans, Chicken, Free-range Chicken Breast/s, Free-range Chicken Breasts, Gooseberries, NOMU Poultry Rub, Salad Leaves, Tomato, Tomatoes
What is the nutritional information of Gooseberry & Grilled Chicken Salad?
Calories: 794, Carbs: 83 grams, Fat: grams, Protein: 52.9 grams, Sugar: 22.4 grams, Salt: 679 grams
How do I prepare Gooseberry & Grilled Chicken Salad?
DINNER IS READY: Dish up the roast, serve with the salad on the side, top with the avocado, and finish with a crack of seasoning. Serve alongside the sliced chicken and dig in, Chef! SIDE SALAD: In a bowl, combine the vinegar, a generous drizzle of olive oil and seasoning. Add the gooseberries, tomato, salad leaves, and toss to combine. 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, 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 NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. Alternatively, air fry at 200°C until cooked through, 10-12 minutes (shifting halfway). ROAST: Preheat the oven to 200°C. Peel the baby onions and cut into quarters lengthways. Don’t remove the tip that keeps the layers joined together. Add to a roasting tray with the butter beans. Coat in oil and season. Roast until soft and the beans are crisping up, 20-25 minutes. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
What should be prepared from my kitchen to make Gooseberry & Grilled Chicken Salad?
Avocado, Avocados, Baby Onions, Balsamic Vinegar, Butter Beans, Chicken, Free-range Chicken Breast/s, Free-range Chicken Breasts, Gooseberries, NOMU Poultry Rub, Salad Leaves, Tomato, Tomatoes
How many calories does Gooseberry & Grilled Chicken Salad have?
794 calories
How much fat content does Gooseberry & Grilled Chicken Salad have?
grams
Woolies Products in this dish
