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
Chicken & Gooseberry Salad
with beetroot & toasted hazelnuts
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
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)
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Chicken & Gooseberry Salad?
The preparation time for Chicken & Gooseberry Salad with beetroot & toasted hazelnuts is between 20 and 35 minutes.
What is the total time required to make Chicken & Gooseberry Salad with beetroot & toasted hazelnuts?
The total time required to make Chicken & Gooseberry Salad with beetroot & toasted hazelnuts is between 30 and 45 minutes.
How many servings does Chicken & Gooseberry Salad provide?
4 servings
What are the main ingredients in Chicken & Gooseberry Salad?
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
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?
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
How many calories does Chicken & Gooseberry Salad have?
532 calories
How much fat content does Chicken & Gooseberry Salad have?
grams
Woolies Products in this dish
