Grilled Coconut Nectar Chicken w Mixed Salad

Restaurant-level food, right at home! Try this easy chicken and salad recipe that’s hearty, healthy, and wholesome, you’ll prefer to eat in any day of the week.

70 mins


1 - 2 pax


Adjust Servings
Home-made Coconut Mayo
50g Cooking Cream
30g Sour Cream
1tsp Garlic powder
1tsp Onion powder
1tsp Black pepper
1 pinch salt & parsley
200g Chicken Breast
30g Dijion Mustard
20g Naturel Organic Coconut Nectar
10ml Naturel Pure Olive Oil
1 pinch salt
30g Cube pumpkin
10ml Naturel Rosemary Flavoured Extra Virgin Olive Oil
1 pinch salt and black pepper
4 cups chopped Romaine Lettuce
1 cup halved Cherry Tomatoes


Coconut Ranch Dressing
In a bowl, add all ingredients together, stir till well combined.
*Tip* Coconut oil will solidify, keep the dressing at room temperature and mix well before use
Coconut Nectar and Mustard Chicken Breast
- In a bowl, combine all ingredients together and marinate overnight in the fridge or for at least 1 hour
- Before cooking, take the chicken out from the fridge and let it rest at room temperature for about 3-5 minutes
- In a large skillet, add the chicken skin side down and pan sear for 5 minutes
- Flip and sear the other side for about 4 more minutes
- Cut chicken into slices for later use
Roasted Pumpkin with Rosemary Flavoured Oil
- Preheat oven to 180 degrees
- Cut pumpkin into cubes and season with salt and pepper.
- Toss pumpkin cubes with Naturel Rosemary Flavoured Extra Virgin Olive Oil
- Place cubes in a baking tray and bake at 180 degrees for 5-8 minutes until golden brown