It’s difficult to decide what is the best-tasting part of this plate. Is it the plump edamame bean salad with fresh greens, sun-dried tomato, bell pepper, & cucumber? Perhaps the oven-roasted gem squash? Or the golden slices of chicken drenched in a honey-infused mustard dressing? You’re allowed to answer ‘all of the above’, Chef!
Honey-mustard Chicken Salad
Honey-mustard Chicken Salad
with gem squash, bell peppers & sun-dried tomatoes
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Chicken
- Cucumber
- Edamame Beans
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Gem Squash
- Mustard Dressing
- NOMU One For All Rub
- Salad Leaves
- Spring Onion
- Spring Onions
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
GEM SQUASH
Preheat the oven to 200°C. Place the de-seeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 25-30 minutes.
GOLDEN CHICKEN
Boil the kettle. Place a pan (with a lid) over 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, spice the chicken with the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PLUMP BEANS & GREENS
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and toss with the cucumber ribbons, ½ the sliced spring onions, the diced peppers, the chopped sun-dried tomatoes, and the shredded leaves. Set aside.
ALMOST DONE
When the gem squash is done, set aside to cool for 5 minutes before cutting into wedges.
WHAT A GREAT PLATE
Plate up the edamame salad and top with the gem squash wedges and serve the chicken slices alongside. Drizzle with the mustard dressing, garnish with the remaining spring onion and dig in!
Gem Squash - 1
Free-range Chicken Breast - 1
NOMU One For All Rub - 10ml
Edamame Beans - 50g
Cucumber - 100g
Spring Onion - 1
Bell Pepper - 1
Sun-dried Tomatoes - 20g
Salad Leaves - 40g
Mustard Dressing - 40ml
GEM SQUASH
Preheat the oven to 200°C. Place the de-seeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 25-30 minutes.
GOLDEN CHICKEN
Boil the kettle. Place a pan (with a lid) over 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, spice the chicken with the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PLUMP BEANS & GREENS
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and toss with the cucumber ribbons, ½ the sliced spring onions, the diced peppers, the chopped sun-dried tomatoes, and the shredded leaves. Set aside.
ALMOST DONE
When the gem squash is done, set aside to cool for 5 minutes before cutting into wedges.
WHAT A GREAT PLATE
Plate up the edamame salad and top with the gem squash wedges and serve the chicken slices alongside. Drizzle with the mustard dressing, garnish with the remaining spring onion and dig in!
Gem Squash - 2
Free-range Chicken Breasts - 2
NOMU One For All Rub - 20ml
Edamame Beans - 100g
Cucumber - 200g
Spring Onion - 1
Bell Pepper - 1
Sun-dried Tomatoes - 40g
Salad Leaves - 80g
Mustard Dressing - 80ml
GEM SQUASH
Preheat the oven to 200°C. Place the de-seeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 30-35 minutes.
GOLDEN CHICKEN
Boil the kettle. Place a pan (with a lid) over 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, spice the chicken with the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PLUMP BEANS & GREENS
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and toss with the cucumber ribbons, ½ the sliced spring onions, the diced peppers, the chopped sun-dried tomatoes, and the shredded leaves. Set aside.
ALMOST DONE
When the gem squash is done, set aside to cool for 5 minutes before cutting into wedges.
WHAT A GREAT PLATE
Plate up the edamame salad and top with the gem squash wedges and serve the chicken slices alongside. Drizzle with the mustard dressing, garnish with the remaining spring onion and dig in!
Gem Squash - 3
Free-range Chicken Breasts - 3
NOMU One For All Rub - 30ml
Edamame Beans - 150g
Cucumber - 300g
Spring Onions - 2
Bell Peppers - 2
Sun-dried Tomatoes - 60g
Salad Leaves - 120g
Mustard Dressing - 120ml
GEM SQUASH
Preheat the oven to 200°C. Place the de-seeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 30-35 minutes.
GOLDEN CHICKEN
Boil the kettle. Place a pan (with a lid) over 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, spice the chicken with the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PLUMP BEANS & GREENS
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and toss with the cucumber ribbons, ½ the sliced spring onions, the diced peppers, the chopped sun-dried tomatoes, and the shredded leaves. Set aside.
ALMOST DONE
When the gem squash is done, set aside to cool for 5 minutes before cutting into wedges.
WHAT A GREAT PLATE
Plate up the edamame salad and top with the gem squash wedges and serve the chicken slices alongside. Drizzle with the mustard dressing, garnish with the remaining spring onion and dig in!
Gem Squash - 4
Free-range Chicken Breasts - 4
NOMU One For All Rub - 40ml
Edamame Beans - 200g
Cucumber - 400g
Spring Onions - 2
Bell Peppers - 2
Sun-dried Tomatoes - 80g
Salad Leaves - 160g
Mustard Dressing - 160ml
Woolies Products in this dish
