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!
926 Reviews
Cals 677 · Prot 59 · Carbs 52 · Fat 28
Low-Carb
Try Hello Chef Now
30 min
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!
926 Reviews
Cals 677 · Prot 59 · Carbs 52 · Fat 28
Low-Carb
Try Hello Chef Now
Download PDF
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 4*
20 Grams
Honey
15 Grams
Pomegranate molasses
20 Grams
Black pepper
0.5 Tsp
Feta cheese 4*
50 Grams
Tahini sauce
Garlic cloves
0.5 Piece
Lemon
1 Piece
Tahini 3*
40 Grams
Salt
1 Tsp

Allergens

*4 Milk, *3 Sesame Seeds
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

Prep

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.
Make sauce

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.
Fry chicken

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.
Glaze chicken

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.
Toss salad

5 Toss salad

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

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.
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