eCook Meal
Chicken & Honey Walnut Salad
with dried cranberries & Danish-style feta
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 dried cranberries, roasted pumpkin, a zesty sumac dressing, fresh parsley, creamy crumblings of feta, and golden chicken slices.
Serving guide
Choose your portion size.
NUT & SEED BRITTLE
Preheat the oven to 200°C. Place the Walnuts and the pumpkin seeds in a pan over medium heat. Toast until turning brown, 2-4 minutes (shifting occasionally). Add 10g [20g]|#7DA0D7 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 on a roasting tray. Coat in oil and season. 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).
SUMAC DRESSING
In a bowl, combine the lemon juice, the sumac spice, and 15ml [30ml]|#7DA0D7 of olive oil. In a salad bowl, combine the salad leaves, ½ the parsley, and ½ the cranberries. Toss through ½ the sumac dressing and set aside.
GOLDEN Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and cut into strips. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. In the final 30-60 seconds, baste the chicken with the NOMU rub and a knob of butter. Remove from the pan, season, and set aside.
SENSATIONAL SALAD
Make a bed of the dressed salad. Top with the roasted pumpkin and the Chicken. Scatter over the remaining cranberries and the brittle. Crumble over the feta and garnish with the remaining parsley. Drizzle over the remaining sumac dressing.
NUT & SEED BRITTLE
Preheat the oven to 200°C. Place the Walnuts and the pumpkin seeds in a pan over medium heat. Toast until turning brown, 2-4 minutes (shifting occasionally). Add 10g [20g]|#7DA0D7 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 on a roasting tray. Coat in oil and season. 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).
SUMAC DRESSING
In a bowl, combine the lemon juice, the sumac spice, and 15ml [30ml]|#7DA0D7 of olive oil. In a salad bowl, combine the salad leaves, ½ the parsley, and ½ the cranberries. Toss through ½ the sumac dressing and set aside.
GOLDEN Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and cut into strips. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. In the final 30-60 seconds, baste the chicken with the NOMU rub and a knob of butter. Remove from the pan, season, and set aside.
SENSATIONAL SALAD
Make a bed of the dressed salad. Top with the roasted pumpkin and the Chicken. Scatter over the remaining cranberries and the brittle. Crumble over the feta and garnish with the remaining parsley. Drizzle over the remaining sumac dressing.
NUT & SEED BRITTLE
Preheat the oven to 200°C. Place the Walnuts and the pumpkin seeds in a pan over medium heat. Toast until turning brown, 2-4 minutes (shifting occasionally). Add 30g [40g]|#7DA0D7 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 on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway).
SUMAC DRESSING
In a bowl, combine the lemon juice, the sumac spice, and 45ml [60ml]|#7DA0D7 of olive oil. In a salad bowl, combine the salad leaves, ½ the parsley, and ½ the cranberries. Toss through ½ the sumac dressing and set aside.
GOLDEN Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and cut into strips. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. In the final 30-60 seconds, baste the chicken with the NOMU rub and a knob of butter. You may need to do this step in batches. Remove from the pan, season, and set aside.
SENSATIONAL SALAD
Make a bed of the dressed salad. Top with the roasted pumpkin and the Chicken. Scatter over the remaining cranberries and the brittle. Crumble over the feta and garnish with the remaining parsley. Drizzle over the remaining sumac dressing.
NUT & SEED BRITTLE
Preheat the oven to 200°C. Place the Walnuts and the pumpkin seeds in a pan over medium heat. Toast until turning brown, 2-4 minutes (shifting occasionally). Add 30g [40g]|#7DA0D7 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 on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway).
SUMAC DRESSING
In a bowl, combine the lemon juice, the sumac spice, and 45ml [60ml]|#7DA0D7 of olive oil. In a salad bowl, combine the salad leaves, ½ the parsley, and ½ the cranberries. Toss through ½ the sumac dressing and set aside.
GOLDEN Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and cut into strips. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. In the final 30-60 seconds, baste the chicken with the NOMU rub and a knob of butter. You may need to do this step in batches. Remove from the pan, season, and set aside.
SENSATIONAL SALAD
Make a bed of the dressed salad. Top with the roasted pumpkin and the Chicken. Scatter over the remaining cranberries and the brittle. Crumble over the feta and garnish with the remaining parsley. Drizzle over the remaining sumac dressing.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R229.11
for 4 servings · R57.28 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
-
Fresh Parsley needs 10 gParsley Refill 8 g 8 g at R23.99 · 1.25× packR29.99
-
Pumpkin Seeds needs 20 gPumpkin Seeds 250 g 250 g at R89.99 · 8% of packR7.20
-
Dried Cranberries needs 60 gDried Cranberries 250 g 250 g at R85.99 · 24% of packR20.64
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
-
Pumpkin Chunks needs 1 kgBulk Pumpkin 800 g 800 g at R49.99 · 1.25× packR62.49
-
Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R31.99 · 8% of packR2.56
-
Walnuts needs 40 gRaw Walnuts 100 g 100 g at R66.99 · 40% of packR26.80
-
Honey needs 40 mlOrganic Apple Cider Vinegar with Honey and Ginger 500 ml 500 ml at R139.99 · 8% of packR11.20
-
Danish-style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
Not in the Woolies basket — source these elsewhere:
- NOMU Poultry Rub
- Sumac Spice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Chicken & Honey Walnut Salad?
The preparation time for Chicken & Honey Walnut Salad with dried cranberries & Danish-style feta is between 25 and 40 minutes.
What is the total time required to make Chicken & Honey Walnut Salad with dried cranberries & Danish-style feta?
The total time required to make Chicken & Honey Walnut Salad with dried cranberries & Danish-style feta is between 45 and 60 minutes.
How many servings does Chicken & Honey Walnut Salad provide?
4 servings
What are the main ingredients in Chicken & Honey Walnut Salad?
Danish-style Feta, Dried Cranberries, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Parsley, Honey, Lemon Juice, NOMU Poultry Rub, Pumpkin Chunks, Pumpkin Seeds, Salad Leaves, Sumac Spice, Walnuts
What is the nutritional information of Chicken & Honey Walnut Salad?
Calories: 628, Carbs: 53 grams, Fat: grams, Protein: 50.2 grams, Sugar: 24.3 grams, Salt: 667 grams
How do I prepare Chicken & Honey Walnut Salad?
SENSATIONAL SALAD: Make a bed of the dressed salad. Top with the roasted pumpkin and the chicken. Scatter over the remaining cranberries and the brittle. Crumble over the feta and garnish with the remaining parsley. Drizzle over the remaining sumac dressing. GOLDEN CHICKEN: Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel and cut into strips. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. In the final 30-60 seconds, baste the chicken with the NOMU rub and a knob of butter. Remove from the pan, season, and set aside. SUMAC DRESSING: In a bowl, combine the lemon juice, the sumac spice, and 15ml [30ml]|#7DA0D7 of olive oil. In a salad bowl, combine the salad leaves, ½ the parsley, and ½ the cranberries. Toss through ½ the sumac dressing and set aside. ROASTED PUMPKIN: Spread the pumpkin on a roasting tray. Coat in oil and season. 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). NUT & SEED BRITTLE: Preheat the oven to 200°C. Place the walnuts and the pumpkin seeds in a pan over medium heat. Toast until turning brown, 2-4 minutes (shifting occasionally). Add 10g [20g]|#7DA0D7 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 Chicken & Honey Walnut Salad?
Danish-style Feta, Dried Cranberries, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Parsley, Honey, Lemon Juice, NOMU Poultry Rub, Pumpkin Chunks, Pumpkin Seeds, Salad Leaves, Sumac Spice, Walnuts
How many calories does Chicken & Honey Walnut Salad have?
628 calories
How much fat content does Chicken & Honey Walnut Salad have?
grams