What are the main ingredients in Green Goddess Warm Chicken Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Blender (optional), Milk (optional)

What is the nutritional information of Green Goddess Warm Chicken Salad?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Green Goddess Warm Chicken Salad?

EAT LIKE THE GODDESS YOU ARE: Bowl up portions of crunchy salad and scatter with the avo cubes. Top with the chicken and pour over the green goddess dressing to taste. Garnish with the remaining chickpeas, remaining parsley, and chopped walnuts. Gorgeous! ROAST THE CHICKEN & DRESS THE VEG: Preheat the oven to 200°C. Pat the chicken pieces dry with paper towel and place on a roasting tray. Coat in oil, ½ of the Roast Rub, and a little seasoning to taste. Roast in the hot oven for 30-35 minutes. Place the drained chickpeas in a bowl. Coat in oil and the remaining Roast Rub. Place ¾ of the shredded kale on a second roasting tray. Massage with a small drizzle of oil and some seasoning until softened and coated. Set the chickpeas and the tray of kale aside. DREAMY GREEN DRESSING: Halve the avocado and remove the pip. Scoop out the flesh and place ½ in a blender. Cut the remainder into cubes, squeeze over some lemon juice, and set aside. Add the yoghurt and ¾ of the chopped parsley to the blender. Squeeze in the juice of 2 lemon wedges (or to taste) and blend until smooth. Gradually loosen with milk or water in 20ml increments until drizzling consistency. Mix in more lemon juice and seasoning according to your preference, and set aside for serving. IT’S HALFTIME: When the chicken is at the halfway mark, give it a shift, scatter over the chickpeas, and return to the oven. Place the walnuts in a small pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. FINAL ROAST ADDITION: When the roast has 8-10 minutes to go, pop the tray of kale in the oven and cook for the remaining roasting time. On completion, the chicken should be cooked through and the kale and chickpeas should be crispy. ASSEMBLE THE SALAD: Boil the kettle. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a salad bowl with the reserved fresh kale. Cut the rinsed apple into thin wedges and add to the bowl. When the roast is ready, add in the crispy kale and ½ of the chickpeas. Toss together until combined.

What should be prepared from my kitchen to make Green Goddess Warm Chicken Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Blender (optional), Milk (optional)

Green Goddess Warm Chicken Salad

Crispy-skinned chicken pieces, marinated in a NOMU rub and set atop an emerald jumble of peas, kale, and apple. Soaked in our green goddess dressing of yoghurt, avo, lemon, and parsley; and served with walnuts and roast chickpeas for a crunchy finish.

Green Goddess Warm Chicken Salad

with crispy kale and chickpeas, walnuts & fresh avocado

Hands on Time: 20 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Apple
Apples
Avocado
Avocados
Chicken
Chickpeas
Free-range Chicken Pieces
Fresh Parsley
Kale
Lemon
Lemons
NOMU Roast Rub
Peas
Plain Yoghurt
Walnuts

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Blender (optional)
Milk (optional)

Photo of Green Goddess Warm Chicken Salad

Serves 1

ROAST THE CHICKEN & DRESS THE VEG
Preheat the oven to 200°C. Pat the chicken pieces dry with paper towel and place on a roasting tray. Coat in oil, ½ of the Roast Rub, and a little seasoning to taste. Roast in the hot oven for 30-35 minutes. Place the drained chickpeas in a bowl. Coat in oil and the remaining Roast Rub. Place ¾ of the shredded kale in a separate bowl. Massage with a small drizzle of oil and some seasoning until softened and coated. Set the chickpeas and kale aside.
DREAMY GREEN DRESSING
Halve the avocado and set aside the ½ containing the pip for use in another meal. Scoop out the flesh and place ½ of it in a blender. Cut the rest into cubes, squeeze over some lemon juice, and set aside. Add the yoghurt and ¾ of the chopped parsley to the blender. Squeeze in the juice of 1 lemon wedge (or to taste) and blend until smooth. Gradually loosen with milk or water in 10ml increments until drizzling consistency. Mix in more lemon juice and seasoning according to your preference, and set aside for serving.
IT’S HALFTIME
When the chicken is at the halfway mark, give it a shift, scatter over the chickpeas, and return to the oven. Place the walnuts in a small pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
FINAL ROAST ADDITION
When the roast has 6-8 minutes to go, scatter over the kale and return to the oven for the remaining roasting time. On completion, the chicken should be cooked through and the kale and chickpeas should be crispy.
ASSEMBLE THE SALAD
Boil the kettle. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a salad bowl with the reserved fresh kale. Set aside ½ of the rinsed apple for another meal. Cut the remaining ½ into thin wedges and add to the bowl. When the roast is ready, add in the crispy kale and ½ of the chickpeas. Toss together until combined.
EAT LIKE THE GODDESS YOU ARE
Bowl up a portion of crunchy salad and scatter with the avo cubes. Top with the chicken and pour over the green goddess dressing to taste. Garnish with the remaining chickpeas, remaining parsley, and chopped walnuts. Gorgeous!

Free-range Chicken Pieces - 2
NOMU Roast Rub - 5ml
Chickpeas - 120g
Kale - 75g
Avocado - 1
Lemon - 1
Plain Yoghurt - 22,5ml
Fresh Parsley - 4g
Walnuts - 10g
Peas - 50g
Apple - 1

Download the Recipe

Serves 2

ROAST THE CHICKEN & DRESS THE VEG
Preheat the oven to 200°C. Pat the chicken pieces dry with paper towel and place on a roasting tray. Coat in oil, ½ of the Roast Rub, and a little seasoning to taste. Roast in the hot oven for 30-35 minutes. Place the drained chickpeas in a bowl. Coat in oil and the remaining Roast Rub. Place ¾ of the shredded kale on a second roasting tray. Massage with a small drizzle of oil and some seasoning until softened and coated. Set the chickpeas and the tray of kale aside.
DREAMY GREEN DRESSING
Halve the avocado and remove the pip. Scoop out the flesh and place ½ in a blender. Cut the remainder into cubes, squeeze over some lemon juice, and set aside. Add the yoghurt and ¾ of the chopped parsley to the blender. Squeeze in the juice of 2 lemon wedges (or to taste) and blend until smooth. Gradually loosen with milk or water in 20ml increments until drizzling consistency. Mix in more lemon juice and seasoning according to your preference, and set aside for serving.
IT’S HALFTIME
When the chicken is at the halfway mark, give it a shift, scatter over the chickpeas, and return to the oven. Place the walnuts in a small pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
FINAL ROAST ADDITION
When the roast has 8-10 minutes to go, pop the tray of kale in the oven and cook for the remaining roasting time. On completion, the chicken should be cooked through and the kale and chickpeas should be crispy.
ASSEMBLE THE SALAD
Boil the kettle. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a salad bowl with the reserved fresh kale. Cut the rinsed apple into thin wedges and add to the bowl. When the roast is ready, add in the crispy kale and ½ of the chickpeas. Toss together until combined.
EAT LIKE THE GODDESS YOU ARE
Bowl up portions of crunchy salad and scatter with the avo cubes. Top with the chicken and pour over the green goddess dressing to taste. Garnish with the remaining chickpeas, remaining parsley, and chopped walnuts. Gorgeous!

Free-range Chicken Pieces - 4
NOMU Roast Rub - 10ml
Chickpeas - 240g
Kale - 150g
Avocado - 1
Lemon - 1
Plain Yoghurt - 45ml
Fresh Parsley - 8g
Walnuts - 20g
Peas - 100g
Apple - 1

Download the Recipe

Serves 3

ROAST THE CHICKEN & DRESS THE VEG
Preheat the oven to 200°C. Pat the chicken dry with paper towel and place on a roasting tray. Coat in oil, ½ of the Roast Rub, and a little seasoning. Roast in the hot oven for 30-35 minutes. Place the drained chickpeas in a bowl. Coat in oil and the remaining Roast Rub. Place ¾ of the shredded kale on a second roasting tray. Massage with a drizzle of oil and some seasoning until softened and coated. Set the chickpeas and the tray of kale aside.
DREAMY GREEN DRESSING
Halve the avocados and remove the pips. Scoop out the flesh from 3 halves and set the remaining half aside for use in another meal. Place ½ of the flesh in a blender. Cut the remainder into cubes, squeeze over some lemon juice, and set aside. Add the yoghurt and ¾ of the chopped parsley to the blender. Squeeze in the juice of 3 lemon wedges (or to taste) and blend until smooth. Gradually loosen with milk or water in 20ml increments until drizzling consistency. Mix in more lemon juice and seasoning according to your preference, and set aside for serving.
IT’S HALFTIME
When the chicken is at the halfway mark, give it a shift, scatter over the chickpeas, and return to the oven. Place the walnuts in a small pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
FINAL ROAST ADDITION
When the roast has 8-10 minutes to go, pop the tray of kale in the oven and cook for the remaining roasting time. On completion, the chicken should be cooked through and the kale and chickpeas should be crispy.
ASSEMBLE THE SALAD
Boil the kettle. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a salad bowl with the reserved fresh kale. Cut 1 and a ½ rinsed apples into thin wedges and add to the bowl. Set aside the remaining ½ for use in another meal. When the roast is ready, add in the crispy kale and ½ of the chickpeas. Toss together until combined.
EAT LIKE THE GODDESS YOU ARE
Bowl up portions of crunchy salad and scatter with the avo cubes. Top with the chicken and pour over the green goddess dressing to taste. Garnish with the remaining chickpeas, remaining parsley, and chopped walnuts. Gorgeous!

Free-range Chicken Pieces - 6
NOMU Roast Rub - 15ml
Chickpeas - 360g
Kale - 225g
Avocados - 2
Lemons - 2
Plain Yoghurt - 65ml
Fresh Parsley - 12g
Walnuts - 30g
Peas - 150g
Apple - 2

Download the Recipe

Serves 4

ROAST THE CHICKEN & DRESS THE VEG
Preheat the oven to 200°C. Pat the chicken pieces dry with paper towel and place on a roasting tray. Coat in oil, ½ of the Roast Rub, and a little seasoning to taste. Roast in the hot oven for 35-40 minutes. Place the drained chickpeas in a bowl. Coat in oil and the remaining Roast Rub. Place ¾ of the shredded kale on a second roasting tray. Massage with a drizzle of oil and some seasoning until softened and coated. Set the chickpeas and the tray of kale aside.
DREAMY GREEN DRESSING
Halve the avocados and remove the pips. Scoop out the flesh and place ½ in a blender. Cut the remainder into cubes, squeeze over some lemon juice, and set aside. Add the yoghurt and ¾ of the chopped parsley to the blender. Squeeze in the juice of 4 lemon wedges (or to taste) and blend until smooth. Gradually loosen with milk or water in 30ml increments until drizzling consistency. Mix in more lemon juice and seasoning according to your preference, and set aside for serving.
IT’S HALFTIME
When the chicken is at the halfway mark, give it a shift, scatter over the chickpeas, and return to the oven. Place the walnuts in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
FINAL ROAST ADDITION
When the roast has 8-10 minutes to go, pop the tray of kale in the oven and cook for the remaining roasting time. On completion, the chicken should be cooked through and the kale and chickpeas should be crispy.
ASSEMBLE THE SALAD
Boil the kettle. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a large salad bowl with the reserved fresh kale. Cut the rinsed apples into thin wedges and add to the bowl. When the roast is ready, add in the crispy kale and ½ of the chickpeas. Toss together until combined.
EAT LIKE THE GODDESS YOU ARE
Bowl up portions of crunchy salad and scatter with the avo cubes. Top with the chicken and pour over the green goddess dressing to taste. Garnish with the remaining chickpeas, remaining parsley, and chopped walnuts. Gorgeous!