What are the main ingredients in Chicken & Gooseberry Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter (optional)

What is the nutritional information of Chicken & Gooseberry Salad?

Calories: 532, Carbs: 21 grams, Fat: grams, Protein: 47.7 grams, Sugar: 5.3 grams, Salt: 969 grams

How do I prepare Chicken & Gooseberry Salad?

CHOP CHOP: Place the chopped hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. A SALAD SYMPHONY: In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the shredded leaves, the cucumber ribbons, the gooseberries, the drained feta, and ½ the toasted hazelnuts. CAN’T BEET THIS: Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). DELISH DISH: Plate up the juicy chicken slices and dollop over the pesto. Side with the dressed gooseberry salad. Scatter the roasted beetroot over the salad. Sprinkle over the remaining hazelnuts. Cheers, Chef! CRISPY, JUICY CHICKEN: Place a pan over medium-high heat with a drizzle of oil. Pat the chicken breast dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with a lid, and fry until cooked through, 2-4 minutes. During the final minute, baste with a knob of butter (optional) and the NOMU rub. Remove from the heat and set aside to rest for 5 minutes before slicing and seasoning.

What should be prepared from my kitchen to make Chicken & Gooseberry Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter (optional)

Chicken & Gooseberry Salad

This dish has it all – sweet, zesty & nutty with a variety of textures that will keep you coming back for more! Juicy chicken slices are dolloped with vibrant basil pesto. Sided with roasted beetroot, and a tangy gooseberry & creamy feta salad. We added some crunch with a sprinkling of chopped hazelnuts. This one is guaranteed to hit all the right notes, Chef!

Chicken & Gooseberry Salad

with beetroot & toasted hazelnuts

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Beetroot
Chicken
Cucumber
Danish-style Feta
Free-range Chicken Breast
Free-range Chicken Breasts
Golden Sultanas
Hazelnuts
Lemon Juice
NOMU Provençal Rub
Pesto Princess Basil Pesto
Salad Leaves

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter (optional)

Serves 1

CAN’T BEET THIS
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
CHOP CHOP
Place the chopped hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY, JUICY CHICKEN
Place a pan over medium-high heat with a drizzle of oil. Pat the chicken breast dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with a lid, and fry until cooked through, 2-4 minutes. During the final minute, baste with a knob of butter (optional) and the NOMU rub. Remove from the heat and set aside to rest for 5 minutes before slicing and seasoning.
A SALAD SYMPHONY
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the shredded leaves, the cucumber ribbons, the gooseberries, the drained feta, and ½ the toasted hazelnuts.
DELISH DISH
Plate up the juicy chicken slices and dollop over the pesto. Side with the dressed gooseberry salad. Scatter the roasted beetroot over the salad. Sprinkle over the remaining hazelnuts. Cheers, Chef!

Beetroot - 100g
Hazelnuts - 10g
Free-range Chicken Breast - 1
NOMU Provençal Rub - 7,5ml
Lemon Juice - 15ml
Salad Leaves - 20g
Cucumber - 100g
Golden Sultanas - 15g
Danish-style Feta - 25g
Pesto Princess Basil Pesto - 30ml

Download the Recipe

Serves 2

CAN’T BEET THIS
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
CHOP CHOP
Place the chopped hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY, JUICY CHICKEN
Place a pan over medium-high heat with a drizzle of oil. Pat the chicken breast dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with a lid, and fry until cooked through, 2-4 minutes. During the final minute, baste with a knob of butter (optional) and the NOMU rub. Remove from the heat and set aside to rest for 5 minutes before slicing and seasoning.
A SALAD SYMPHONY
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the shredded leaves, the cucumber ribbons, the gooseberries, the drained feta, and ½ the toasted hazelnuts.
DELISH DISH
Plate up the juicy chicken slices and dollop over the pesto. Side with the dressed gooseberry salad. Scatter the roasted beetroot over the salad. Sprinkle over the remaining hazelnuts. Cheers, Chef!

Beetroot - 200g
Hazelnuts - 20g
Free-range Chicken Breasts - 2
NOMU Provençal Rub - 15ml
Lemon Juice - 30ml
Salad Leaves - 40g
Cucumber - 200g
Golden Sultanas - 30g
Danish-style Feta - 50g
Pesto Princess Basil Pesto - 60ml

Download the Recipe

Serves 3

GOING GREEN
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
CHOP CHOP
Place the chopped hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY, JUICY CHICKEN
Place a pan over medium-high heat with a drizzle of oil. Pat the chicken breast dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with a lid, and fry until cooked through, 2-4 minutes. During the final minute, baste with a knob of butter (optional) and the NOMU rub. Remove from the heat and set aside to rest for 5 minutes before slicing and seasoning.
A SALAD SYMPHONY
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the shredded leaves, the cucumber ribbons, the gooseberries, the drained feta, and ½ the toasted hazelnuts.
DELISH DISH
Plate up the juicy chicken slices and dollop over the pesto. Side with the dressed gooseberry salad. Scatter the roasted beetroot over the salad. Sprinkle over the remaining hazelnuts. Cheers, Chef!

Beetroot - 300g
Hazelnuts - 30g
Free-range Chicken Breasts - 3
NOMU Provençal Rub - 22,5ml
Lemon Juice - 45ml
Salad Leaves - 60g
Cucumber - 300g
Golden Sultanas - 45g
Danish-style Feta - 75g
Pesto Princess Basil Pesto - 90ml

Download the Recipe

Serves 4

CAN’T BEET THIS
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
CHOP CHOP
Place the chopped hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY, JUICY CHICKEN
Place a pan over medium-high heat with a drizzle of oil. Pat the chicken breast dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with a lid, and fry until cooked through, 2-4 minutes. During the final minute, baste with a knob of butter (optional) and the NOMU rub. Remove from the heat and set aside to rest for 5 minutes before slicing and seasoning.
A SALAD SYMPHONY
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the shredded leaves, the cucumber ribbons, the gooseberries, the drained feta, and ½ the toasted hazelnuts.
DELISH DISH
Plate up the juicy chicken slices and dollop over the pesto. Side with the dressed gooseberry salad. Scatter the roasted beetroot over the salad. Sprinkle over the remaining hazelnuts. Cheers, Chef!