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 Juice
- NOMU Roast Rub
- Pineapple Fingers
- Raspberry Vinaigrette
- Salad Leaves
From your kitchen:
- Cooking Spray
- Seasoning (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 bit of cooking spray. 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, the salad leaves, the Cucumber, the basil 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 some lemon juice (to taste). Enjoy, Chef!
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 bit of cooking spray. 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, the salad leaves, the Cucumber, the basil 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 some lemon juice (to taste). Enjoy, Chef!
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 bit of cooking spray. 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.
JUST BEFORE SERVING
In a salad bowl, combine the pineapple, the salad leaves, the Cucumber, the basil 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 some lemon juice (to taste). Enjoy, Chef!
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 bit of cooking spray. 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.
JUST BEFORE SERVING
In a salad bowl, combine the pineapple, the salad leaves, the Cucumber, the basil 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 some lemon juice (to taste). Enjoy, Chef!
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 Juice, NOMU Roast Rub, Pineapple Fingers, Raspberry Vinaigrette, Salad Leaves
What is the nutritional information of Pineapple & Basil Summer Chicken Salad?
Calories: 434, Carbs: 29 grams, Fat: grams, Protein: 44 grams, Sugar: 21 grams, Salt: 475.1 grams
How do I prepare Pineapple & Basil Summer Chicken Salad?
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. 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 some lemon juice (to taste). Enjoy, Chef! JUST BEFORE SERVING: In a salad bowl, combine the pineapple, the salad leaves, the cucumber, the basil and the raspberry vinaigrette. Toss to combine and season. CHICKEN: Return the pan to medium heat with a bit of cooking spray. 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.
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 Juice, NOMU Roast Rub, Pineapple Fingers, Raspberry Vinaigrette, Salad Leaves
How many calories does Pineapple & Basil Summer Chicken Salad have?
434 calories
How much fat content does Pineapple & Basil Summer Chicken Salad have?
grams
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