Maple Glazed Chicken Salad

with Goat Cheese and Pecan Nuts
A French bistro classic with plenty of textures and flavour.
1,592 Reviews
Cals 710 · Prot 60 · Carbs 29 · Fat 40
Low-Carb
Try Hello Chef Now
20 min
Maple Glazed Chicken Salad with Goat Cheese and Pecan Nuts
A French bistro classic with plenty of textures and flavour.
1,592 Reviews
Cals 710 · Prot 60 · Carbs 29 · Fat 40
Low-Carb
Try Hello Chef Now
Download PDF
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

Simmer

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.
Fry chicken

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.
Chop salad

3 Chop salad

Wash and chop the Romaine lettuce. Rinse the rocket and chop the pecan nuts.
Fry cheese

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.
Serve

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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