Chef’s Choice: Chicken and Goat Cheese Salad

Here at Hello Chef we’re not very patient when it comes to celebrating festive days (i.e. eating delicious treats). Instead, we believe in starting early!

This week we open the Hello Chef Christmas menu with two seasonal Chef’s Choices. Our Chicken and Goat Cheese Salad is made extra special with dried cranberries, roasted peppers, pecan nuts and pomegranate seeds. For a vegan choice you have Sweet Potato Boats with Lentils, Pecans and Pomegranate.

Find both recipes in the Choice Box, and the latter in the family and vegan friendly Classic Box.

What else is good next week?

Sunday is the perfect evening for a comforting soup. Opt for the vegan White Bean Minestrone, or kick the week off with spicy Red Curry Fish Soup.

Try something exotic on Monday! Hawaiian Veggie Poke Bowl will put a smile on your face with all its bright colours. Or, try the Crispy Ginger and Chilli Drumsticks with Sweet Cabbage Slaw.

Is Tuesday one of those hectic days? Have some hearty Cheese Crust Pizza with Salami, or the Almond and Parmesan Crusted Cod with Creamy Mash. You’ll feel refueled!

Wednesday! Weekend is almost here. Celebrate with our Gourmet recipe of the week: Seared Duck Breasts with Lentil Cassoulet. We guarantee – it’s amazing.

Chicken and Goat Cheese Salad

Serves 4

Cooking time 20 min

Ingredients:

800g chicken breasts

2 Tbsp olive oil

1 tsp salt

1 tsp black pepper

240g goat cheese

60g dried cranberries

For salad:

4 red peppers

2 Tbsp olive oil

600g romaine lettuce

Vinaigrette:

2 Tbsp olive oil

2 Tbsp white vinegar

1 Tbsp honey

1 tsp salt

1/2 tsp black pepper

To serve:

80g pecan nuts

1 pomegranate

Method:

1. Preheat the oven to 225C. Cut peppers to large chunks. Coat in olive oil and transfer to an oven tin lined with baking paper. Roast for 25 minutes until nicely browned.

2. Rinse and dry Romaine lettuce. Chop and arrange to serving plate or individual plates. In a bowl, combine the vinaigrette ingredients and mix well. Set aside.

3. Heat a pan over medium high heat and add oil. Fry the chicken on both sides until cooked through. Season with salt and pepper. Slice the goat cheese and arrange the slices on top of the chicken breasts. Sprinkle with the dried cranberries. Keep in a warm pan so that the cheese melts a bit, and the cranberries warm up also.

4. Chop pecans roughly with a knife. Arrange the roasted peppers and the goat cheese and cranberry chicken on the bed of Romaine lettuce. Sprinkle with pecans and pomegranate seeds. Spoon the dressing on the salad, and serve.