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 pomegranate gems, roasted pumpkin, a zesty sumac dressing, fresh parsley, creamy crumblings of feta, and golden chicken slices.
Honey & Sumac Chicken Salad
Honey & Sumac Chicken Salad
with dried pomegranate gems & Danish-style feta
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Chicken
- Danish-style Feta
- Dried Pomegranate Gems
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Fresh Parsley
- Honey
- Lemon Juice
- NOMU Roast Rub
- Pumpkin Chucks
- Pumpkin Chunks
- Pumpkin Seeds
- Salad Leaves
- Sumac Spice
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Butter
TOASTY NUTS & SEEDS
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).
ROASTED PUMPKIN
Spread the pumpkin pieces 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 small bowl, combine the lemon juice, the sumac spice, and the Honey. In a salad bowl, combine the salad leaves, ½ the parsley, and ½ the pomegranate gems. Toss through ½ the sumac dressing and set aside.
GOLDEN Chicken
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, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 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.
SENSATIONAL SALAD
Make a bed of the dressed salad. Top with the roasted pumpkin and the Chicken slices. Scatter over the remaining pomegranates and crumble over the feta. Garnish with the remaining parsley, and the walnuts and pumpkin seeds. Drizzle over the remaining sumac dressing.
TOASTY NUTS & SEEDS
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).
ROASTED PUMPKIN
Spread the pumpkin pieces 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 small bowl, combine the lemon juice, the sumac spice, and the Honey. In a salad bowl, combine the salad leaves, ½ the parsley, and ½ the pomegranate gems. Toss through ½ the sumac dressing and set aside.
GOLDEN Chicken
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, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 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.
SENSATIONAL SALAD
Make a bed of the dressed salad. Top with the roasted pumpkin and the Chicken slices. Scatter over the remaining pomegranates and crumble over the feta. Garnish with the remaining parsley, and the walnuts and pumpkin seeds. Drizzle over the remaining sumac dressing.
TOASTY NUTS & SEEDS
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).
ROASTED PUMPKIN
Spread the pumpkin pieces 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, 25-30 minutes (shifting halfway).
SUMAC DRESSING
In a small bowl, combine the lemon juice, the sumac spice, and the Honey. In a salad bowl, combine the salad leaves, ½ the parsley, and ½ the pomegranate gems. Toss through ½ the sumac dressing and set aside.
GOLDEN Chicken
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, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 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.
SENSATIONAL SALAD
Make a bed of the dressed salad. Top with the roasted pumpkin and the Chicken slices. Scatter over the remaining pomegranates and crumble over the feta. Garnish with the remaining parsley, and the walnuts and pumpkin seeds. Drizzle over the remaining sumac dressing.
TOASTY NUTS & SEEDS
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).
ROASTED PUMPKIN
Spread the pumpkin pieces 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, 25-30 minutes (shifting halfway).
SUMAC DRESSING
In a small bowl, combine the lemon juice, the sumac spice, and the Honey. In a salad bowl, combine the salad leaves, ½ the parsley, and ½ the pomegranate gems. Toss through ½ the sumac dressing and set aside.
GOLDEN Chicken
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, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 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.
SENSATIONAL SALAD
Make a bed of the dressed salad. Top with the roasted pumpkin and the Chicken slices. Scatter over the remaining pomegranates and crumble over the feta. Garnish with the remaining parsley, and the walnuts and pumpkin seeds. Drizzle over the remaining sumac dressing.
Frequently Asked Questions
What is the preparation time for Honey & Sumac Chicken Salad?
The preparation time for Honey & Sumac Chicken Salad with dried pomegranate gems & Danish-style feta is between 25 and 40 minutes.
What is the total time required to make Honey & Sumac Chicken Salad with dried pomegranate gems & Danish-style feta?
The total time required to make Honey & Sumac Chicken Salad with dried pomegranate gems & Danish-style feta is between 45 and 60 minutes.
How many servings does Honey & Sumac Chicken Salad provide?
4 servings
What are the main ingredients in Honey & Sumac Chicken Salad?
Chicken, Danish-style Feta, Dried Pomegranate Gems, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Parsley, Honey, Lemon Juice, NOMU Roast Rub, Pumpkin Chucks, Pumpkin Chunks, Pumpkin Seeds, Salad Leaves, Sumac Spice, Walnuts
What is the nutritional information of Honey & Sumac Chicken Salad?
Calories: 493, Carbs: 43 grams, Fat: grams, Protein: 46.1 grams, Sugar: 22 grams, Salt: 538.7 grams
How do I prepare Honey & Sumac Chicken Salad?
SENSATIONAL SALAD: Make a bed of the dressed salad. Top with the roasted pumpkin and the chicken slices. Scatter over the remaining pomegranates and crumble over the feta. Garnish with the remaining parsley, and the walnuts and pumpkin seeds. Drizzle over the remaining sumac dressing. GOLDEN CHICKEN: 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, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 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. SUMAC DRESSING: In a small bowl, combine the lemon juice, the sumac spice, and the honey. In a salad bowl, combine the salad leaves, ½ the parsley, and ½ the pomegranate gems. Toss through ½ the sumac dressing and set aside. ROASTED PUMPKIN: Spread the pumpkin pieces 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). TOASTY NUTS & SEEDS: 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).
What should be prepared from my kitchen to make Honey & Sumac Chicken Salad?
Chicken, Danish-style Feta, Dried Pomegranate Gems, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Parsley, Honey, Lemon Juice, NOMU Roast Rub, Pumpkin Chucks, Pumpkin Chunks, Pumpkin Seeds, Salad Leaves, Sumac Spice, Walnuts
How many calories does Honey & Sumac Chicken Salad have?
493 calories
How much fat content does Honey & Sumac Chicken Salad have?
grams
Woolies Products in this dish
