Chicken and Herb Salad

with Tahini Sauce
Pomegranate molasses come with a healthy punch of acidity. Perfect when paired with sweet honey and salty butter!
Cals 655 · Prot 52 · Carbs 43 · Fat 30
Low-Carb
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30 min
photo
Pomegranate molasses come with a healthy punch of acidity. Perfect when paired with sweet honey and salty butter!
Cals 655 · Prot 52 · Carbs 43 · Fat 30
Low-Carb
Try Hello Chef Now
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Ingredients
Number of People:
Salad
Chicken breast
400 Grams
Fresh mint
10 Grams
Fresh coriander
15 Grams
Fresh parsley
15 Grams
Pomegranate
1 Piece
Cherry tomatoes
250 Grams
Cucumber
2 Piece
Salt
0.5 Tsp
Olive oil
2 Tbsp
Salted butter
20 Grams
Honey
15 Grams
Pomegranate molasses
20 Grams
Black pepper
0.5 Tsp
Feta cheese
50 Grams
Tahini sauce
Garlic cloves
0.5 Piece
Lemon
1 Piece
Tahini
40 Grams
Salt
1 Tsp

Tips for fussy eaters

Don't like raw garlic? Go easy!

Pro tip

Not got a precise measuring jug to hand? Use a spoon measurement instead. 1 tbsp consists of 15 ml.

Before you start

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

Instructions

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1 Prep

Wash the mint, coriander and parsley. Pick and roughly tear the leaves. Halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane. Wash and chop the cherry tomatoes and cucumber.
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2 Make sauce

Peel and grate the garlic directly into a bowl. Juice half the lemon into the bowl and whisk. Add the tahini and salt and whisk again. Finally, gradually add 1/1.5/2 Tbsp of water and continue to whisk until smooth. Set aside.
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3 Fry chicken

Heat a pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through. Transfer the chicken to a plate. 
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4 Glaze chicken

Return the pan to a medium heat with the butter, honey and pomegranate molasses. Cook for 1 min or until foaming, then whisk until combined. Remove the pan from the heat. Return the chicken to the pan and turn it in the glaze. Set aside. 
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5 Toss salad

In a large bowl, toss the coriander, mintparsley, pomegranate pieces, cucumber and tomatoes with a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper
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6 Serve

Slice the chicken. Divide the salad among plates, top with the sliced chicken, drizzle with the glaze and crumble the feta over the top. Serve the tahini sauce to the side. 

Tips for fussy eaters

Don't like raw garlic? Go easy!

Pro tip

Not got a precise measuring jug to hand? Use a spoon measurement instead. 1 tbsp consists of 15 ml.

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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