Sweet, spicy & smoky, this is a hot new recipe from our UCOOK kitchen, literally and figuratively, Chef! Banhoek chilli oil infuses a welcome heat into a honey mixture, which is poured over smoked chicken breast tossed with fresh greens, crunchy carrot, pineapple & tangy baby tomato. Finished with a crumbling of feta and pecan nuts for crunch.
Smoked Chicken & Hot Honey Salad
Smoked Chicken & Hot Honey Salad
with charred pineapple & pecan nuts
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Baby Tomatoes
- Banhoek Chilli Oil
- Danish-style Feta
- Julienne Carrots
- Pecan Nuts
- Salad Leaves
- Smoked Chicken Breast/s
- Smoked Chicken Breasts
- Sweet Vinegar
- Tinned Pineapple Pieces
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
TOAST
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED PINEAPPLE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pineapple until lightly golden, 2-3 minutes (shifting occasionally). Remove from the pan. Return the pan to medium heat with the sweet vinegar and chilli oil (to taste). Simmer until slightly silky and bubbling, 3-4 minutes. Remove from the pan.
JUST BEFORE SERVING
In a salad bowl, add the salad leaves, carrots, pineapple, baby tomatoes, a drizzle of olive oil, and the Chicken. Toss to combine and season.
TIME TO EAT
Bowl up the Chicken salad, top with a crumble of the feta, drizzle over the sweet vinegar dressing, and sprinkle over the nuts. Cheers, Chef!
Pecan Nuts - 10g
Tinned Pineapple Pieces - 40g
Sweet Vinegar - 50ml
Banhoek Chilli Oil - 10ml
Salad Leaves - 40g
Julienne Carrots - 75g
Baby Tomatoes - 80g
Smoked Chicken Breast/s - 1
Danish-style Feta - 20g
TOAST
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED PINEAPPLE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pineapple until lightly golden, 2-3 minutes (shifting occasionally). Remove from the pan. Return the pan to medium heat with the sweet vinegar and chilli oil (to taste). Simmer until slightly silky and bubbling, 3-4 minutes. Remove from the pan.
JUST BEFORE SERVING
In a salad bowl, add the salad leaves, carrots, pineapple, baby tomatoes, a drizzle of olive oil, and the Chicken. Toss to combine and season.
TIME TO EAT
Bowl up the Chicken salad, top with a crumble of the feta, drizzle over the sweet vinegar dressing, and sprinkle over the nuts. Cheers, Chef!
Pecan Nuts - 20g
Tinned Pineapple Pieces - 80g
Sweet Vinegar - 100ml
Banhoek Chilli Oil - 20ml
Salad Leaves - 80g
Julienne Carrots - 150g
Baby Tomatoes - 160g
Smoked Chicken Breast/s - 2
Danish-style Feta - 40g
TOAST
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED PINEAPPLE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pineapple until lightly golden, 3-4 minutes (shifting occasionally). Remove from the pan. Return the pan to medium heat with the sweet vinegar and chilli oil (to taste). Simmer until slightly silky and bubbling, 4-5 minutes. Remove from the pan.
JUST BEFORE SERVING
In a salad bowl, add the salad leaves, carrots, pineapple, baby tomatoes, a drizzle of olive oil, and the Chicken. Toss to combine and season.
TIME TO EAT
Bowl up the Chicken salad, top with a crumble of the feta, drizzle over the sweet vinegar dressing, and sprinkle over the nuts. Cheers, Chef!
Pecan Nuts - 30g
Tinned Pineapple Pieces - 120g
Sweet Vinegar - 150ml
Banhoek Chilli Oil - 30ml
Salad Leaves - 120g
Julienne Carrots - 225g
Baby Tomatoes - 240g
Smoked Chicken Breasts - 3
Danish-style Feta - 60g
TOAST
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED PINEAPPLE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pineapple until lightly golden, 3-4 minutes (shifting occasionally). Remove from the pan. Return the pan to medium heat with the sweet vinegar and chilli oil (to taste). Simmer until slightly silky and bubbling, 4-5 minutes. Remove from the pan.
JUST BEFORE SERVING
In a salad bowl, add the salad leaves, carrots, pineapple, baby tomatoes, a drizzle of olive oil, and the Chicken. Toss to combine and season.
TIME TO EAT
Bowl up the Chicken salad, top with a crumble of the feta, drizzle over the sweet vinegar dressing, and sprinkle over the nuts. Cheers, Chef!
Pecan Nuts - 40g
Tinned Pineapple Pieces - 160g
Sweet Vinegar - 200ml
Banhoek Chilli Oil - 40ml
Salad Leaves - 160g
Julienne Carrots - 300g
Baby Tomatoes - 320g
Smoked Chicken Breasts - 4
Danish-style Feta - 80g
Frequently Asked Questions
What is the preparation time for Smoked Chicken & Hot Honey Salad?
The preparation time for Smoked Chicken & Hot Honey Salad with charred pineapple & pecan nuts is between 15 and 20 minutes.
What is the total time required to make Smoked Chicken & Hot Honey Salad with charred pineapple & pecan nuts?
The total time required to make Smoked Chicken & Hot Honey Salad with charred pineapple & pecan nuts is between 20 and 25 minutes.
How many servings does Smoked Chicken & Hot Honey Salad provide?
4 servings
What are the main ingredients in Smoked Chicken & Hot Honey Salad?
Baby Tomatoes, Banhoek Chilli Oil, Danish-style Feta, Julienne Carrots, Pecan Nuts, Salad Leaves, Smoked Chicken Breast/s, Smoked Chicken Breasts, Sweet Vinegar, Tinned Pineapple Pieces
What is the nutritional information of Smoked Chicken & Hot Honey Salad?
Calories: 648, Carbs: 51.3 grams, Fat: grams, Protein: 23.5 grams, Sugar: 34.8 grams, Salt: 1531 grams
How do I prepare Smoked Chicken & Hot Honey Salad?
TIME TO EAT: Bowl up the chicken salad, top with a crumble of the feta, drizzle over the sweet vinegar dressing, and sprinkle over the nuts. Cheers, Chef! JUST BEFORE SERVING: In a salad bowl, add the salad leaves, carrots, pineapple, baby tomatoes, a drizzle of olive oil, and the chicken. Toss to combine and season. CHARRED PINEAPPLE: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pineapple until lightly golden, 2-3 minutes (shifting occasionally). Remove from the pan. Return the pan to medium heat with the sweet vinegar and chilli oil (to taste). Simmer until slightly silky and bubbling, 3-4 minutes. Remove from the pan. TOAST: Place the pecans 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 Smoked Chicken & Hot Honey Salad?
Baby Tomatoes, Banhoek Chilli Oil, Danish-style Feta, Julienne Carrots, Pecan Nuts, Salad Leaves, Smoked Chicken Breast/s, Smoked Chicken Breasts, Sweet Vinegar, Tinned Pineapple Pieces
How many calories does Smoked Chicken & Hot Honey Salad have?
648 calories
How much fat content does Smoked Chicken & Hot Honey Salad have?
grams