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

Spice it up with Chef Victor



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



  • 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.


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


  • 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.


  • 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.


  • 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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