eCook Meal
Grilled Pear, Blue Cheese & Chicken
with roasted beets and balsamic reduction
This chicken salad puts other chicken salad to shame, Chef! This is definitely a more boujee version of this well-known salad, with high-quality ingredients such as creamy blue cheese, grilled sweet pear, crunchy walnuts, NOMU-spiced chicken, baby tomatoes & earthy beetroot coated in balsamic reduction. You’ll want to lift your pinky when using your fork with this one.
Serving guide
Choose your portion size.
BEGIN THE Beetroot
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
FOR CRUNCH
Place the walnuts in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
NOMU-SPICED Chicken
Return the pan to 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 the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PAIRED WITH Pear
Place a pan or griddle pan over medium heat with a drizzle of oil. Fry the Pear until charred, 1-2 minutes per side. Remove from the pan and season.
NEXT-LEVEL SALAD
To a bowl, add the leaves, the tomatoes, the blue cheese, the nuts, the Beetroot, and the pear. Add the drizzle of olive oil and seasoning.
BEAUTIFUL
Dish up the loaded salad, drizzle over the balsamic reduction, and side with the grilled Chicken. Enjoy!
BEGIN THE Beetroot
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
FOR CRUNCH
Place the walnuts in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
NOMU-SPICED Chicken
Return the pan to 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 the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PAIRED WITH Pear
Place a pan or griddle pan over medium heat with a drizzle of oil. Fry the Pear until charred, 1-2 minutes per side. Remove from the pan and season.
NEXT-LEVEL SALAD
To a bowl, add the leaves, the tomatoes, the blue cheese, the nuts, the Beetroot, and the pear. Add the drizzle of olive oil and seasoning.
BEAUTIFUL
Dish up the loaded salad, drizzle over the balsamic reduction, and side with the grilled Chicken. Enjoy!
BEGIN THE Beetroot
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
FOR CRUNCH
Place the walnuts in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
NOMU-SPICED Chicken
Return the pan to 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 the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PAIRED WITH Pear
Place a pan or griddle pan over medium heat with a drizzle of oil. Fry the Pear until charred, 1-2 minutes per side. Remove from the pan and season.
NEXT-LEVEL SALAD
To a bowl, add the leaves, the tomatoes, the blue cheese, the nuts, the Beetroot, and the pear. Add the drizzle of olive oil and seasoning.
BEAUTIFUL
Dish up the loaded salad, drizzle over the balsamic reduction, and side with the grilled Chicken. Enjoy!
BEGIN THE Beetroot
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
FOR CRUNCH
Place the walnuts in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
NOMU-SPICED Chicken
Return the pan to 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 the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PAIRED WITH Pear
Place a pan or griddle pan over medium heat with a drizzle of oil. Fry the Pear until charred, 1-2 minutes per side. Remove from the pan and season.
NEXT-LEVEL SALAD
To a bowl, add the leaves, the tomatoes, the blue cheese, the nuts, the Beetroot, and the pear. Add the drizzle of olive oil and seasoning.
BEAUTIFUL
Dish up the loaded salad, drizzle over the balsamic reduction, and side with the grilled Chicken. Enjoy!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R175.54
for 4 servings · R43.88 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Blue Cheese needs 120 gBotham's Cremezola Blue Cheese 200 g 200 g at R74.99 · 60% of packR44.99
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Pears needs 2Guava and Pear Dried Fruit Roll 80 g R24.99 · whole pack (size can't be divided)R24.99
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Walnuts needs 40 gRaw Walnuts 100 g 100 g at R66.99 · 40% of packR26.80
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Balsamic Reduction needs 60 mlPreserved Cranberry Balsamic Reduction 250 ml 250 ml at R79.99 · 24% of packR19.20
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Beetroot needs 800 gBulk Large Carrots 3 kg 3 kg at R45.00 · 27% of packR12.00
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
- NOMU Poultry Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Grilled Pear, Blue Cheese & Chicken?
The preparation time for Grilled Pear, Blue Cheese & Chicken with roasted beets and balsamic reduction is between 25 and 45 minutes.
What is the total time required to make Grilled Pear, Blue Cheese & Chicken with roasted beets and balsamic reduction?
The total time required to make Grilled Pear, Blue Cheese & Chicken with roasted beets and balsamic reduction is between 40 and 60 minutes.
How many servings does Grilled Pear, Blue Cheese & Chicken provide?
4 servings
What are the main ingredients in Grilled Pear, Blue Cheese & Chicken?
Baby Tomato, Balsamic Reduction, Beetroot, Blue Cheese, Chicken, Chicken Breast, Green Leaves, NOMU Poultry Rub, Pear, Walnut
What is the nutritional information of Grilled Pear, Blue Cheese & Chicken?
Calories: 667, Carbs: 67 grams, Fat: grams, Protein: 49.8 grams, Sugar: 39.9 grams, Salt: 965 grams
How do I prepare Grilled Pear, Blue Cheese & Chicken?
PAIRED WITH PEAR: Place a pan or griddle pan over medium heat with a drizzle of oil. Fry the pear until charred, 1-2 minutes per side. Remove from the pan and season. BEGIN THE BEETROOT: Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway). NEXT-LEVEL SALAD: To a bowl, add the leaves, the tomatoes, the blue cheese, the nuts, the beetroot, and the pear. Add the drizzle of olive oil and seasoning. FOR CRUNCH: Place the walnuts in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. NOMU-SPICED CHICKEN: Return the pan to 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 the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. BEAUTIFUL: Dish up the loaded salad, drizzle over the balsamic reduction, and side with the grilled chicken. Enjoy!
What should be prepared from my kitchen to make Grilled Pear, Blue Cheese & Chicken?
Baby Tomato, Balsamic Reduction, Beetroot, Blue Cheese, Chicken, Chicken Breast, Green Leaves, NOMU Poultry Rub, Pear, Walnut
How many calories does Grilled Pear, Blue Cheese & Chicken have?
667 calories
How much fat content does Grilled Pear, Blue Cheese & Chicken have?
grams