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 Walnut & Chicken Salad
Honey Walnut & 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
- 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)
- Salt & Pepper
- Water
- Paper Towel
- Butter
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 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).
SUMAC DRESSING
In a bowl, combine the lemon juice, the sumac spice, and 15ml of olive oil. In a salad bowl, combine the rinsed salad 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 pumpkin 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
Pumpkin Chunks - 250g
Lemon Juice - 10ml
Sumac Spice - 5ml
Salad Leaves - 20g
Fresh Parsley - 3g
Dried Pomegranate Gems - 15g
Free-range Chicken Breast - 1
NOMU Roast Rub - 5ml
Danish-style Feta - 40g
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 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).
SUMAC DRESSING
In a bowl, combine the lemon juice, the sumac spice, and 30ml of olive oil. In a salad bowl, combine the rinsed salad 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 pumpkin 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
Pumpkin Chunks - 500g
Lemon Juice - 20ml
Sumac Spice - 10ml
Salad Leaves - 40g
Fresh Parsley - 5g
Dried Pomegranate Gems - 30g
Free-range Chicken Breasts - 2
NOMU Roast Rub - 10ml
Danish-style Feta - 80g
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 PUMPKIN
Spread the pumpkin 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 salad 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 pumpkin 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
Pumpkin Chucks - 750g
Lemon Juice - 30ml
Sumac Spice - 15ml
Salad Leaves - 60g
Fresh Parsley - 8g
Dried Pomegranate Gems - 45g
Free-range Chicken Breasts - 3
NOMU Roast Rub - 15ml
Danish-style Feta - 120g
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 PUMPKIN
Spread the pumpkin 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 salad 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 pumpkin 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 - 40g
Pumpkin Seeds - 20g
Honey - 40ml
Pumpkin Chunks - 1kg
Lemon Juice - 40ml
Sumac Spice - 20ml
Salad Leaves - 80g
Fresh Parsley - 10g
Dried Pomegranate Gems - 60g
Free-range Chicken Breasts - 4
NOMU Roast Rub - 20ml
Danish-style Feta - 160g