With its sweet tropical taste, pineapple is the perfect fruit for a summer salad, especially if you toss it with peppery basil, NOMU Roast Rub-spiced chicken, creamy crumblings of goat’s cheese and a special raspberry vinaigrette.
Pineapple & Basil Summer Chicken Salad
Pineapple & Basil Summer Chicken Salad
with almonds & goat’s cheese
Hands on Time: 25 - 40 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Almonds
- Chevin Goats Cheese
- Chicken
- Cucumber
- Free-range Chicken Mini Fillets
- Fresh Basil
- Lemon
- NOMU Roast Rub
- Pineapple Fingers
- Raspberry Vinaigrette
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
TOAST
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel and coat with the NOMU rub. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side.
JUST BEFORE SERVING
In a salad bowl, combine the pineapple pieces, the shredded leaves, the cucumber ribbons, the rinsed basil, the lemon zest (to taste), and the raspberry vinaigrette. Toss to combine and season.
TIME TO EAT
Dish up the loaded salad, top with the chicken strips, crumble over the goat’s cheese, and scatter over the toasted almonds. Finish with a squeeze of lemon juice (to taste). Enjoy, Chef!
Almonds - 10g
Free-range Chicken Mini Fillets - 150g
NOMU Roast Rub - 5ml
Pineapple Fingers - 100g
Salad Leaves - 40g
Cucumber - 100g
Fresh Basil - 5g
Lemon - 1
Raspberry Vinaigrette - 30ml
Chevin Goat's Cheese - 30g
TOAST
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel and coat with the NOMU rub. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
JUST BEFORE SERVING
In a salad bowl, combine the pineapple pieces, the shredded leaves, the cucumber ribbons, the rinsed basil, the lemon zest (to taste), and the raspberry vinaigrette. Toss to combine and season.
TIME TO EAT
Dish up the loaded salad, top with the chicken strips, crumble over the goat’s cheese, and scatter over the toasted almonds. Finish with a squeeze of lemon juice (to taste). Enjoy, Chef!
Almonds - 20g
Free-range Chicken Mini Fillets - 300g
NOMU Roast Rub - 10ml
Pineapple Fingers - 200g
Salad Leaves - 80g
Cucumber - 200g
Fresh Basil - 10g
Lemon - 1
Raspberry Vinaigrette - 60ml
Chevin Goat's Cheese - 60g
TOAST
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel and coat with the NOMU rub. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
JUST BEFORE SERVING
In a salad bowl, combine the pineapple pieces, the shredded leaves, the cucumber ribbons, the rinsed basil, the lemon zest (to taste), and the raspberry vinaigrette. Toss to combine and season.
TIME TO EAT
Dish up the loaded salad, top with the chicken strips, crumble over the goat’s cheese, and scatter over the toasted almonds. Finish with a squeeze of lemon juice (to taste). Enjoy, Chef!
Almonds - 30g
Free-range Chicken Mini Fillets - 450g
NOMU Roast Rub - 15ml
Pineapple Fingers - 300g
Salad Leaves - 120g
Cucumber - 300g
Fresh Basil - 15g
Lemon - 1
Raspberry Vinaigrette - 90ml
Chevin Goat's Cheese - 90g
TOAST
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel and coat with the NOMU rub. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan, season, and set aside.
JUST BEFORE SERVING
In a salad bowl, combine the pineapple pieces, the shredded leaves, the cucumber ribbons, the rinsed basil, the lemon zest (to taste), and the raspberry vinaigrette. Toss to combine and season.
TIME TO EAT
Dish up the loaded salad, top with the chicken strips, crumble over the goat’s cheese, and scatter over the toasted almonds. Finish with a squeeze of lemon juice (to taste). Enjoy, Chef!
Almonds - 40g
Free-range Chicken Mini Fillets - 600g
NOMU Roast Rub - 20ml
Pineapple Fingers - 400g
Salad Leaves - 160g
Cucumber - 400g
Fresh Basil - 20g
Lemon - 1
Raspberry Vinaigrette - 120ml
Chevin Goat's Cheese - 120g
Woolies Products in this dish
