What are the main ingredients in Honey Walnut & Chicken Salad?

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

What is the nutritional information of Honey Walnut & Chicken Salad?

Calories: 656, Carbs: 52 grams, Fat: grams, Protein: 50.6 grams, Sugar: 20.5 grams, Salt: 655 grams

How do I prepare Honey Walnut & Chicken Salad?

SENSATIONAL SALAD: Make a bed of the dressed salad. Top with the roasted butternut and the chicken slices. Scatter over the remaining pomegranates and the brittle. Crumble over the drained feta and garnish with the remaining parsley. Drizzle over the remaining sumac dressing. SUMAC DRESSING: In a bowl, combine the lemon juice, the sumac spice, and 30ml of olive oil. In a salad bowl, combine the rinsed green leaves, ½ the chopped 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, baste the chicken with the NOMU rub and a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning. ROASTED BUTTERNUT: Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). NUT & SEED BRITTLE: Preheat the oven to 200°C. Place the chopped walnuts and the pumpkin seeds in a pan over medium heat. Toast until turning brown, 2-4 minutes (shifting occasionally). Add 20g of butter and the honey. Allow to caramelise, 2-3 minutes. Try not to let it over-boil or it will burn. Once golden in colour and the bubbles subside, pour into a greased tray and place in the fridge to cool. Break into bite-sized pieces just before serving.

What should be prepared from my kitchen to make Honey Walnut & Chicken Salad?

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

Honey Walnut & Chicken Salad

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 butternut, a zesty sumac dressing, fresh parsley, creamy crumblings of feta, and golden chicken slices.

Honey Walnut & Chicken Salad

with dried pomegranate gems, Danish-style feta & fresh parsley

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Butternut Chunks
Chicken
Danish-style Feta
Dried Pomegranate Gems
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Parsley
Green Leaves
Honey
Lemon Juice
NOMU Poultry Rub
Pumpkin Seeds
Sumac Spice
Walnuts

From your kitchen:

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

Serves 1

NUT & SEED BRITTLE
Preheat the oven to 200°C. Place the chopped walnuts and the pumpkin seeds in a pan over medium heat. Toast until turning brown, 2-4 minutes (shifting occasionally). Add 10g of butter and the honey. Allow to caramelise, 2-3 minutes. Try not to let it over-boil or it will burn. Once golden in colour and the bubbles subside, pour into a greased tray and place in the fridge to cool. Break into bite-sized pieces just before serving.
ROASTED BUTTERNUT
Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SUMAC DRESSING
In a bowl, combine the lemon juice, the sumac spice, and 15ml of olive oil. In a salad bowl, combine the rinsed green leaves, ½ the chopped 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, baste the chicken with the NOMU rub and a knob of butter. 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 butternut and the chicken slices. Scatter over the remaining pomegranates and the brittle. Crumble over the drained feta and garnish with the remaining parsley. Drizzle over the remaining sumac dressing.

Walnuts - 10g
Pumpkin Seeds - 5g
Honey - 10ml
Butternut Chunks - 250g
Lemon Juice - 10ml
Sumac Spice - 5ml
Green Leaves - 20g
Fresh Parsley - 3g
Dried Pomegranate Gems - 15g
Free-range Chicken Breast - 1
NOMU Poultry Rub - 5ml
Danish-style Feta - 40g

Download the Recipe

Serves 2

NUT & SEED BRITTLE
Preheat the oven to 200°C. Place the chopped walnuts and the pumpkin seeds in a pan over medium heat. Toast until turning brown, 2-4 minutes (shifting occasionally). Add 20g of butter and the honey. Allow to caramelise, 2-3 minutes. Try not to let it over-boil or it will burn. Once golden in colour and the bubbles subside, pour into a greased tray and place in the fridge to cool. Break into bite-sized pieces just before serving.
ROASTED BUTTERNUT
Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SUMAC DRESSING
In a bowl, combine the lemon juice, the sumac spice, and 30ml of olive oil. In a salad bowl, combine the rinsed green leaves, ½ the chopped 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, baste the chicken with the NOMU rub and a knob of butter. 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 butternut and the chicken slices. Scatter over the remaining pomegranates and the brittle. Crumble over the drained feta and garnish with the remaining parsley. Drizzle over the remaining sumac dressing.

Walnuts - 20g
Pumpkin Seeds - 10g
Honey - 20ml
Butternut Chunks - 500g
Lemon Juice - 20ml
Sumac Spice - 10ml
Green Leaves - 40g
Fresh Parsley - 5g
Dried Pomegranate Gems - 30g
Free-range Chicken Breasts - 2
NOMU Poultry Rub - 10ml
Danish-style Feta - 80g

Download the Recipe

Serves 3

NUT & SEED BRITTLE
Preheat the oven to 200°C. Place the chopped walnuts and the pumpkin seeds in a pan over medium heat. Toast until turning brown, 2-4 minutes (shifting occasionally). Add 30g of butter and the honey. Allow to caramelise, 2-3 minutes. Try not to let it over-boil or it will burn. Once golden in colour and the bubbles subside, pour into a greased tray and place in the fridge to cool. Break into bite-sized pieces just before serving.
ROASTED BUTTERNUT
Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SUMAC DRESSING
In a bowl, combine the lemon juice, the sumac spice, and 45ml of olive oil. In a salad bowl, combine the rinsed green leaves, ½ the chopped 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, baste the chicken with the NOMU rub and a knob of butter. 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 butternut and the chicken slices. Scatter over the remaining pomegranates and the brittle. Crumble over the drained feta and garnish with the remaining parsley. Drizzle over the remaining sumac dressing.

Walnuts - 30g
Pumpkin Seeds - 15g
Honey - 30ml
Butternut Chunks - 750g
Lemon Juice - 30ml
Sumac Spice - 15ml
Green Leaves - 60g
Fresh Parsley - 8g
Dried Pomegranate Gems - 45g
Free-range Chicken Breasts - 3
NOMU Poultry Rub - 15ml
Danish-style Feta - 120g

Download the Recipe

Serves 4

NUT & SEED BRITTLE
Preheat the oven to 200°C. Place the chopped walnuts and the pumpkin seeds in a pan over medium heat. Toast until turning brown, 2-4 minutes (shifting occasionally). Add 40g of butter and the honey. Allow to caramelise, 2-3 minutes. Try not to let it over-boil or it will burn. Once golden in colour and the bubbles subside, pour into a greased tray and place in the fridge to cool. Break into bite-sized pieces just before serving.
ROASTED BUTTERNUT
Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SUMAC DRESSING
In a bowl, combine the lemon juice, the sumac spice, and 60ml of olive oil. In a salad bowl, combine the rinsed green leaves, ½ the chopped 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, baste the chicken with the NOMU rub and a knob of butter. 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 butternut and the chicken slices. Scatter over the remaining pomegranates and the brittle. Crumble over the drained feta and garnish with the remaining parsley. Drizzle over the remaining sumac dressing.