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Recipe For Maple Glazed Chicken Salad

Try this sweet and sour salad by Hello Chef

Serves 2


Ingredients for chicken

  • chicken breast 400g
  • olive oil 1 tablespoon
  • salt ¾ teaspoon
  • black pepper ½ teaspoon
  • maple syrup 30g


Ingredients for salad

  • pre-cooked beetroot 200g
  • balsamic vinegar 30ml 
  • romaine lettuce 200g
  • rocket leaves 20g
  • pecan nuts 20g
  • goat cheese big block 160g
  • olive oil 1 tablespoon 
  • salt 1/10 teaspoon
  • black pepper 1/10 teaspoon



  1. Cut the beetroot into cubes and transfer into a small saucepan with balsamic vinegar. Let stew over low heat for 5-10 minutes.
  2. Meanwhile, heat a pan over high heat with a drizzle of oil. Once hot, fry the chicken for 2-3 minutes on each side until nicely browned on the surface. Reduce the heat to low and continue frying until the chicken has completely cooked through. Season with salt, pepper and maple syrup. Transfer the chicken onto a chopping board to rest.
  3. Wash and chop the lettuce. Rinse the rocket leaves and chop the pecan nuts.
  4. Add a bit of oil to the pan and place the goat cheese slices for 2 minutes on each side until nicely browned.
  5. Arrange the lettuce, rocket, beetroot and pecan nuts among plates. Season with a bit of olive oil and a pinch of salt and pepper. Toss. Slice the chicken on top, and finish with a slice of warm goat cheese. Serve.

Recipe from Hello Chef