Pineapple & Basil Summer Chicken Salad

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

with almonds & goat’s cheese

4.8

Hands on Time: 25 - 40 minutes

Overall Time: 30 - 45 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
Photo of Pineapple & Basil Summer Chicken Salad
  1. 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.

  2. 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.

  3. 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.

  4. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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

Frequently Asked Questions

What is the preparation time for Pineapple & Basil Summer Chicken Salad?

The preparation time for Pineapple & Basil Summer Chicken Salad with almonds & goat’s cheese is between 25 and 40 minutes.

What is the total time required to make Pineapple & Basil Summer Chicken Salad with almonds & goat’s cheese?

The total time required to make Pineapple & Basil Summer Chicken Salad with almonds & goat’s cheese is between 30 and 45 minutes.

How many servings does Pineapple & Basil Summer Chicken Salad provide?

4 servings

What are the main ingredients in Pineapple & Basil Summer Chicken Salad?

Almonds, Chevin Goats Cheese, Chicken, Cucumber, Free-range Chicken Mini Fillets, Fresh Basil, Lemon, NOMU Roast Rub, Pineapple Fingers, Raspberry Vinaigrette, Salad Leaves

What is the nutritional information of Pineapple & Basil Summer Chicken Salad?

Calories: 429, Carbs: 48 grams, Fat: grams, Protein: 47.3 grams, Sugar: 26 grams, Salt: 500 grams

How do I prepare Pineapple & Basil Summer Chicken Salad?

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! 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. 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. 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.

What should be prepared from my kitchen to make Pineapple & Basil Summer Chicken Salad?

Almonds, Chevin Goats Cheese, Chicken, Cucumber, Free-range Chicken Mini Fillets, Fresh Basil, Lemon, NOMU Roast Rub, Pineapple Fingers, Raspberry Vinaigrette, Salad Leaves

How many calories does Pineapple & Basil Summer Chicken Salad have?

429 calories

How much fat content does Pineapple & Basil Summer Chicken Salad have?

grams

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