eCook Meal
Honey & Sumac Chicken Salad
with dried pomegranate gems & 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 pomegranate gems, roasted pumpkin, a zesty sumac dressing, fresh parsley, creamy crumblings of feta, and golden chicken slices.
Serving guide
Choose your portion size.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R95.55
for 4 servings · R23.89 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
-
Danish-style Feta needs 80 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 10% of packR10.00
-
Honey needs 40 mlOrganic Apple Cider Vinegar with Honey and Ginger 500 ml 500 ml at R139.99 · 8% of packR11.20
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
-
Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
-
Pumpkin Seeds needs 20 gPumpkin Seeds 250 g 250 g at R89.99 · 8% of packR7.20
-
Walnuts needs 20 gRaw Walnuts 100 g 100 g at R66.99 · 20% of packR13.40
Not in the Woolies basket — source these elsewhere:
- Pumpkin Chucks
- Dried Pomegranate Gems
- NOMU Roast Rub
- Sumac Spice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Chicken Breast, Dried Pomegranate Gems, Feta, Honey, Lemon Juice, NOMU Roast Rub, Parsley, Pumpkin Chucks, Pumpkin Chunks, Pumpkin Seeds, Salad Leaves, Sumac Spice, Walnut
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?
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. 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). 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). 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.
What should be prepared from my kitchen to make Honey & Sumac Chicken Salad?
Chicken, Chicken Breast, Dried Pomegranate Gems, Feta, Honey, Lemon Juice, NOMU Roast Rub, Parsley, Pumpkin Chucks, Pumpkin Chunks, Pumpkin Seeds, Salad Leaves, Sumac Spice, Walnut
How many calories does Honey & Sumac Chicken Salad have?
493 calories
How much fat content does Honey & Sumac Chicken Salad have?
grams