Maple Glazed Chicken Salad
with Goat Cheese and Pecan Nuts
A French bistro classic with plenty of textures and flavour.
20 min
A French bistro classic with plenty of textures and flavour.
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Ingredients
Number of People:
Chicken
Chicken breast
300 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Maple syrup
20 ML
Salad
Cooked beetroot
200 Grams
Balsamic vinegar
14*
30 ML
Olive oil
2 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Romaine lettuce
200 Grams
Rocket
40 Grams
Pecan nuts
2*
40 Grams
Rind-on goats cheese slice
4*
200 Grams
Allergens
*14 Sulphur Dioxide, *2 Tree Nuts, *4 Milk
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
1 Simmer
Roughly chop the beetroot and transfer it to a small sauce pan with the balsamic vinegar. Simmer over a low heat for 5 min.
2 Fry chicken
Meanwhile, heat a pan over a high heat with a drizzle of oil. Once hot, fry the chicken for 2 min on each side until browned. Reduce the heat to low and fry for 5-6 min further or until the chicken is cooked through. Season with salt, pepper and maple syrup. Transfer the chicken to a chopping board to rest.
3 Chop salad
Wash and chop the Romaine lettuce. Rinse the rocket and chop the pecan nuts.
4 Fry cheese
Return the pan to a medium heat with another drizzle of oil. Add the goat cheese slices. Cook for 2 min on each side until browned.
5 Serve
Divide the lettuce, rocket, beetroot and pecan nuts among plates. Season with olive oil and a pinch of salt and pepper. Toss. Slice the rested chicken. Top the salad with the chicken and a slice of warm goat cheese. Serve.
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