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!
500 Reviews
Cals 687 · Prot 62 · Carbs 45 · Fat 30
Low-Carb
Try Hello Chef Now
30 min
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!
500 Reviews
Cals 687 · Prot 62 · Carbs 45 · Fat 30
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 4*
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 2*
40 Grams
Pomegranate
1 Piece

Allergens

*4 Milk, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

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

Instructions

Roast pepper

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.
Prep salad and dressing

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.
Prep sprinkles

3 Prep sprinkles

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

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.
Top and sprinkle

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.
Serve

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.
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