Chicken and Goat Cheese Salad

with Cranberries, Roasted Peppers and Pecans
Wish it were the festive season all year round? This one's for you!
Cals 694 · Prot 55 · Carbs 46 · Fat 32
Low-Carb
Try Hello Chef Now
30 min
photo
Wish it were the festive season all year round? This one's for you!
Cals 694 · Prot 55 · Carbs 46 · Fat 32
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken
Chicken breast
400 Grams
Olive oil
2 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Rind-on goats cheese slice
100 Grams
Dried cranberries
30 Grams
For salad
Red pepper
1 Piece
Olive oil
1 Tbsp
Romaine lettuce
200 Grams
Vinaigrette
Olive oil
2 Tbsp
White vinegar
15 ML
Honey
15 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
To serve
Pecan nuts
40 Grams
Pomegranate
1 Piece

Tips for fussy eaters

Don't top all of the chicken with goats cheese.

Pro tip

Place the chicken breasts between two pieces of cling film and flatten them with a rolling pin. This way, they'll cook more evenly.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Roast pepper

Preheat the oven to 200°C/180°C fan. De-seed and chop the red bell pepper roughly. Place them in a lined baking dish and drizzle with olive oil. Roast in the oven for 25 min until browned.
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2 Prep salad and dressing

Meanwhile, rinse and roughly chop the Romaine lettuce. Arrange the lettuce on a large serving plate. Add the olive oil, white vinegar, honey, salt and black pepper to a jar or bowl. Whisk or shake until fully combined - this is your dressing.
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3 Prep sprinkles

Chop the pecan nuts and dried cranberries roughly. Slice the goats cheese.
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4 Fry chicken

Heat a non-stick pan over a medium-high heat with drizzle of olive oil. Once hot, add the chicken breast with pinch of salt and pepper. Cook for 5-6 min on either side until golden and cooked through. 
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5 Top and sprinkle

Once the chicken is cooked, top each breast with a piece of goats cheese. Sprinkle with the dried cranberries. Set aside, leaving the chicken in the warm pan and allowing the cheese to melt.
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6 Serve

Arrange the roasted peppers and goat cheese chicken on top of the Romaine lettuce. Sprinkle with the pecan nuts, pomegranate seeds and any stray cranberries. Drizzle with the dressing.

Tips for fussy eaters

Don't top all of the chicken with goats cheese.

Pro tip

Place the chicken breasts between two pieces of cling film and flatten them with a rolling pin. This way, they'll cook more evenly.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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