What are the main ingredients in Glorious Grilled Chicken Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Paper Towel

What is the nutritional information of Glorious Grilled Chicken Salad?

Calories: 700, Carbs: 62 grams, Fat: grams, Protein: 52.6 grams, Sugar: 9 grams, Salt: 664 grams

How do I prepare Glorious Grilled Chicken Salad?

NUTS ABOUT NUTS: Place the mixed nuts in a pan, with a lid, over a medium heat and toast for 3-5 minutes until golden. Remove from the pan on completion. SIZZLING CHICKEN: Pat the chicken breasts dry with some paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken on one side for 5-6 minutes until golden. Flip, pop on the lid, and fry for a further 5-6 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter and the poultry rub. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing and seasoning. ZINGY DINNER: Make a bed of dressed leaves and top with the loaded barley and sliced chicken. Scatter over the feta, the toasted nuts and the dried cranberries. Squeeze over some lemon juice and serve with any remaining lemon wedges. Well done Chef! BOUNCY BARLEY: Place the pearled barley in a pot with 700ml of salted water. Bring to a boil. Once boiling, reduce the heat. Allow to simmer for 30-35 minutes, stirring occasionally as the water is absorbed and adding more only if required. On completion, the grain should be al dente. Drain if necessary and season to taste. CHARRED MARROW: Place the baby marrow chunks in a bowl, coat in oil, and season. Return the pan to a high heat. When hot, fry the baby marrow for 4-5 minutes until charred. In the final minute, add a squeeze of lemon juice. Return to the bowl on completion, cover to keep warm, and set aside. DRESSED LEAVES: Toss the rinsed green leaves with the pomegranate molasses, some lemon zest, a drizzle of olive oil and some seasoning. Just before serving, toss the cooked barley with the charred baby marrow, a generous drizzle of olive oil, and seasoning.

What should be prepared from my kitchen to make Glorious Grilled Chicken Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Paper Towel

Glorious Grilled Chicken Salad

Grilled chicken breast slices served on a bed of charred baby marrow, green leaves, and pearl barley. Sprinkled with feta cheese, dried cranberries, almond flakes and pecan nuts. Finished off with a squeeze of lemon – simply stunning! Due to seasonality, we’ve had to sub the broccoli for baby marrow – but don’t worry, there’s no skimping on flavour!

Glorious Grilled Chicken Salad

with charred baby marrow, mixed nuts & Danish-style feta

Hands on Time: 20 - 35 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Marrow
Chicken
Danish-style Feta
Dried Cranberries
Free-range Chicken Breast
Free-range Chicken Breasts
Lemon
Lemons
Mixed Pecans & Almonds
NOMU Poultry Rub
Pearled Barley
Pomegranate Dressing
Salad Leaves

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter
Paper Towel

Serves 1

BOUNCY BARLEY
Place the pearled barley in a pot with 350ml of salted water. Bring to a boil. Once boiling, reduce the heat. Allow to simmer for 30-35 minutes, stirring occasionally as the water is absorbed and adding more only if required. On completion, the grain should be al dente. Drain if necessary and season to taste.
CHARRED MARROW
Place the baby marrow chunks in a bowl, coat in oil, and season. Return the pan to a high heat. When hot, fry the baby marrow for 4-5 minutes until charred. In the final minute, add a squeeze of lemon juice. Return to the bowl on completion, cover to keep warm, and set aside.
NUTS ABOUT NUTS
Place the mixed nuts in a pan, with a lid, over a medium heat and toast for 3-5 minutes until golden. Remove from the pan on completion.
SIZZLING CHICKEN
Pat the chicken breast dry with some paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken on one side for 5-6 minutes until golden. Flip, pop on the lid, and fry for a further 5-6 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter and the poultry rub. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing and seasoning.
DRESSED LEAVES
Toss the rinsed green leaves with the pomegranate molasses, some lemon zest, a drizzle of olive oil and some seasoning. Just before serving, toss the cooked barley with the charred baby marrow, a generous drizzle of olive oil, and seasoning.
ZINGY DINNER
Make a bed of dressed leaves and top with the loaded barley and sliced chicken. Scatter over the feta, the toasted nuts and the dried cranberries. Squeeze over some lemon juice and serve with any remaining lemon wedges. Well done Chef!

Pearled Barley - 75ml
Baby Marrow - 100g
Lemon - 1
Mixed Pecans & Almonds - 20g
Free-range Chicken Breast - 1
NOMU Poultry Rub - 5ml
Salad Leaves - 20g
Pomegranate Dressing - 5ml
Danish-style Feta - 40g
Dried Cranberries - 10g

Download the Recipe

Serves 2

BOUNCY BARLEY
Place the pearled barley in a pot with 700ml of salted water. Bring to a boil. Once boiling, reduce the heat. Allow to simmer for 30-35 minutes, stirring occasionally as the water is absorbed and adding more only if required. On completion, the grain should be al dente. Drain if necessary and season to taste.
CHARRED MARROW
Place the baby marrow chunks in a bowl, coat in oil, and season. Return the pan to a high heat. When hot, fry the baby marrow for 4-5 minutes until charred. In the final minute, add a squeeze of lemon juice. Return to the bowl on completion, cover to keep warm, and set aside.
NUTS ABOUT NUTS
Place the mixed nuts in a pan, with a lid, over a medium heat and toast for 3-5 minutes until golden. Remove from the pan on completion.
SIZZLING CHICKEN
Pat the chicken breasts dry with some paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken on one side for 5-6 minutes until golden. Flip, pop on the lid, and fry for a further 5-6 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter and the poultry rub. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing and seasoning.
DRESSED LEAVES
Toss the rinsed green leaves with the pomegranate molasses, some lemon zest, a drizzle of olive oil and some seasoning. Just before serving, toss the cooked barley with the charred baby marrow, a generous drizzle of olive oil, and seasoning.
ZINGY DINNER
Make a bed of dressed leaves and top with the loaded barley and sliced chicken. Scatter over the feta, the toasted nuts and the dried cranberries. Squeeze over some lemon juice and serve with any remaining lemon wedges. Well done Chef!

Pearled Barley - 150ml
Baby Marrow - 200g
Lemon - 1
Mixed Pecans & Almonds - 40g
Free-range Chicken Breasts - 2
NOMU Poultry Rub - 10ml
Salad Leaves - 40g
Pomegranate Dressing - 10ml
Danish-style Feta - 80g
Dried Cranberries - 20g

Download the Recipe

Serves 3

BOUNCY BARLEY
Place the pearled barley in a pot with 1L of salted water. Bring to a boil. Once boiling, reduce the heat. Allow to simmer for 35-40 minutes, stirring occasionally as the water is absorbed and adding more only if required. On completion, the grain should be al dente. Drain if necessary and season to taste.
CHARRED MARROW
Place the baby marrow chunks in a bowl, coat in oil, and season. Return the pan to a high heat. When hot, fry the baby marrow for 6-8 minutes until charred. In the final minute, add a squeeze of lemon juice. Return to the bowl on completion, cover to keep warm, and set aside.
NUTS ABOUT NUTS
Place the mixed nuts in a pan, with a lid, over a medium heat and toast for 3-5 minutes until golden. Remove from the pan on completion.
SIZZLING CHICKEN
Pat the chicken breasts dry with some paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken on one side for 5-6 minutes until golden. Flip, pop on the lid, and fry for a further 5-6 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter and the poultry rub. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing and seasoning.
DRESSED LEAVES
Toss the rinsed green leaves with the pomegranate molasses, some lemon zest, a drizzle of olive oil and some seasoning. Just before serving, toss the cooked barley with the charred baby marrow, a generous drizzle of olive oil, and seasoning.
ZINGY DINNER
Make a bed of dressed leaves and top with the loaded barley and sliced chicken. Scatter over the feta, the toasted nuts and the dried cranberries. Squeeze over some lemon juice and serve with any remaining lemon wedges. Well done Chef!

Pearled Barley - 225ml
Baby Marrow - 300g
Lemons - 2
Mixed Pecans & Almonds - 60g
Free-range Chicken Breasts - 3
NOMU Poultry Rub - 15ml
Salad Leaves - 60g
Pomegranate Dressing - 15ml
Danish-style Feta - 120g
Dried Cranberries - 30g

Download the Recipe

Serves 4

BOUNCY BARLEY
Place the pearled barley in a pot with 1.4L of salted water. Bring to a boil. Once boiling, reduce the heat. Allow to simmer for 35-40 minutes, stirring occasionally as the water is absorbed and adding more only if required. On completion, the grain should be al dente. Drain if necessary and season to taste.
CHARRED MARROW
Place the baby marrow chunks in a bowl, coat in oil, and season. Return the pan to a high heat. When hot, fry the baby marrow for 6-8 minutes until charred. In the final minute, add a squeeze of lemon juice. Return to the bowl on completion, cover to keep warm, and set aside.
NUTS ABOUT NUTS
Place the mixed nuts in a pan, with a lid, over a medium heat and toast for 3-5 minutes until golden. Remove from the pan on completion.
SIZZLING CHICKEN
Pat the chicken breasts dry with some paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken on one side for 5-6 minutes until golden. Flip, pop on the lid, and fry for a further 5-6 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter and the poultry rub. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing and seasoning.
DRESSED LEAVES
Toss the rinsed green leaves with the pomegranate molasses, some lemon zest, a drizzle of olive oil and some seasoning. Just before serving, toss the cooked barley with the charred baby marrow, a generous drizzle of olive oil, and seasoning.
ZINGY DINNER
Make a bed of dressed leaves and top with the loaded barley and sliced chicken. Scatter over the feta, the toasted nuts and the dried cranberries. Squeeze over some lemon juice and serve with any remaining lemon wedges. Well done Chef!