Venezuelan Chef Victor Urbina demonstrates the importance of seasoning as he creates his flavoursome Chicken and Kale Waldorf Salad.

See how seasonings pack Chef Victor Urbina’s Chicken and Kale Waldorf Salad with flavour

02:27

Ingredients

4 portions

Chicken breast 800 g (200 g each breast)
Garlic cloves, finely chopped 12 g
Turmeric 5 g
Oregano 5 g
Kale 300 g
Mixed micro greens 3 g
Blue cheese 40 g
Low fat labneh 160 g
Walnuts 50 g
Celery 50 g
Green apple 80 g
Pomegranate seeds 40 g
Dry chili 3 g
Knorr Chicken Seasoning
15 g
Knorr Aromat Seasoning
10 g
Rock salt 16 g
Brown sugar 20 g
Black pepper 5 g
Fresh lemon juice 50 ml
Honey 10 ml
Olive oil 100 ml
Coconut oil 15 ml
Date syrup 25 ml

Preparation

Chicken

 

  • Thaw chicken for 24 hours in the chiller. Once thawed, wash in cold water for 5 minutes and leave to dry for 3 minutes.
  • Mix the garlic, turmeric, oregano, coconut oil, Knorr Chicken Seasoning, Knorr Aromat Seasoning, 8 g rock salt and 3 g black pepper in a bowl.
  • Place the chicken in the marinade and leave in the fridge for 24 hours.
  • Sear the chicken on a high heat on the grill for 2 minutes, each side.
  • Cook the chicken in the oven at 100°C for 2 hours, rest for 10 minutes, then slice.

 

Kale

  • Remove the kale stems, wash with cold water and air dry for 5 minutes. Reserve in chiller.

Dressing

  • Blend 30 ml fresh lemon juice, 60 ml olive oil, honey, 3 g rock salt and 2 g black pepper, and keep aside.

Chili oil

  • Infuse the dry chili with the remaining olive oil and 3 g rock salt and reserve.

Walnuts

 

  • Preheat a skillet for 30 seconds, add the walnuts, brown sugar and date syrup, carmelize for 5-8 minutes.
  • Remove from heat, place on a flat tray lined with greaseproof paper. Once cooled, gently crush them and reserve to one side.

 

Blue cheese labneh

  • Blend the blue cheese, labneh and 2 g rock salt for 2 minutes and reserve.

Apples & celery

  • Julienne the apple and celery, place in remaining lemon juice and reserve.

Plating

 

  • Smear a spoonful a blue cheese labneh from one corner of the dish to the other.
  • Toss the kale in the lemon dressing and place on top of the blue cheese labneh.
  • Add the apple and celery on top of the kale.
  • Place the warm sliced chicken on top on the salad.
  • Sprinkle over the carmelized walnuts, pomegranate seeds and micro greens.
  • Finish with a drizzle of chili oil over the salad.

 

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