A lovely summer salad loaded with nutty couscous, crispy chickpeas, tart apple slices, toasted walnuts, & fresh greens. All brought together with a creamy guacamole & yoghurt dressing!
Creamy Chicken Salad
Creamy Chicken Salad
with green leaves, walnuts & guacamole
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Apple
- Apples
- Chicken
- Chickpeas
- Free-range Chicken Mini Fillets
- Green Leaves
- Guacamole
- Lemon
- Low Fat Plain Yoghurt
- NOMU Roast Rub
- Walnuts
- Whole Wheat Couscous
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
CRISPY CHICKPEAS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the drained chickpeas for 8-10 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in!
THINGS ARE GETTING STEAMY
Boil the kettle. Using a shallow bowl, submerge the couscous in 125ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with the fork.
WHERE’S THE WALNUTS?
Place the chopped walnuts in a pan over medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and set aside.
DRESSED FOR DINNER
In a bowl, combine the guacamole, the yoghurt, the lemon zest (to taste), and seasoning. Loosen with water in 10ml increments until drizzling consistency. Set aside. Thinly slice ½ the apple and squeeze over some lemon juice. Set aside.
RUB-A-DUB-DUB
Return the pan to a medium-high heat with a drizzle of oil. Pat the chicken mini fillets dry with paper towel. When the pan is hot, fry the chicken for 1-2 minutes per side until golden and cooked through. In the final minute, baste with a knob of butter and the rub. Remove from the heat and rest for 3 minutes. Cut into bite-sized chunks.
NOW ALL TOGETHER
In a bowl, combine the cooked couscous, the crispy chickpeas, the apple slices, ½ the toasted walnuts, ½ the chicken chunks, seasoning, and a drizzle of olive oil.
SCRUMPTIOUS SALAD
Make a bed of the shredded green leaves. Top with the couscous salad and the remaining chicken and walnuts. Drizzle over the creamy dressing (to taste). Finish off with a squeeze of lemon juice. Yummy, yum!
Chickpeas - 60g
Whole Wheat Couscous - 75ml
Walnuts - 10g
Guacamole - 40g
Low Fat Plain Yoghurt - 25ml
Lemon - 1
Apple - 1
Free-range Chicken Mini Fillets - 150g
NOMU Roast Rub - 5ml
Green Leaves - 20g
CRISPY CHICKPEAS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the drained chickpeas for 8-10 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in!
THINGS ARE GETTING STEAMY
Boil the kettle. Using a shallow bowl, submerge the couscous in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with the fork.
WHERE’S THE WALNUTS?
Place the chopped walnuts in a pan over medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and set aside.
DRESSED FOR DINNER
In a bowl, combine the guacamole, the yoghurt, the lemon zest (to taste), and seasoning. Loosen with water in 10ml increments until drizzling consistency. Set aside. Thinly slice the apple and squeeze over some lemon juice. Set aside.
RUB-A-DUB-DUB
Return the pan to a medium-high heat with a drizzle of oil. Pat the chicken mini fillets dry with paper towel. When the pan is hot, fry the chicken for 1-2 minutes per side until golden and cooked through. In the final minute, baste with a knob of butter and the rub. Remove from the heat and rest for 3 minutes. Cut into bite-sized chunks.
NOW ALL TOGETHER
In a bowl, combine the cooked couscous, the crispy chickpeas, the apple slices, ½ the toasted walnuts, ½ the chicken chunks, seasoning, and a drizzle of olive oil.
SCRUMPTIOUS SALAD
Make a bed of the shredded green leaves. Top with the couscous salad and the remaining chicken and walnuts. Drizzle over the creamy dressing (to taste). Finish off with a squeeze of lemon juice. Yummy, yum!
Chickpeas - 120g
Whole Wheat Couscous - 150ml
Walnuts - 20g
Guacamole - 80g
Low Fat Plain Yoghurt - 45ml
Lemon - 1
Apple - 1
Free-range Chicken Mini Fillets - 300g
NOMU Roast Rub - 10ml
Green Leaves - 40g
CRISPY CHICKPEAS
Place a large pan over medium-high heat with a drizzle of oil. When hot, fry the drained chickpeas for 10-15 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in!
THINGS ARE GETTING STEAMY
Boil the kettle. Using a shallow bowl, submerge the couscous in 375ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with the fork.
WHERE’S THE WALNUTS?
Place the chopped walnuts in a pan over medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and set aside.
DRESSED FOR DINNER
In a bowl, combine the guacamole, the yoghurt, the lemon zest (to taste), and seasoning. Loosen with water in 10ml increments until drizzling consistency. Set aside. Thinly slice 1½ of the apples and squeeze over some lemon juice. Set aside.
RUB-A-DUB-DUB
Return the pan to a medium-high heat with a drizzle of oil. Pat the chicken mini fillets dry with paper towel. When the pan is hot, fry the chicken for 1-2 minutes per side until golden and cooked through. You may need to do this step in batches. In the final minute, baste with a knob of butter and the rub. Remove from the heat and rest for 3 minutes. Cut into bite-sized chunks.
NOW ALL TOGETHER
In a bowl, combine the cooked couscous, the crispy chickpeas, the apple slices, ½ the toasted walnuts, ½ the chicken chunks, seasoning, and a drizzle of olive oil.
SCRUMPTIOUS SALAD
Make a bed of the shredded green leaves. Top with the couscous salad and the remaining chicken and walnuts. Drizzle over the creamy dressing (to taste). Finish off with a squeeze of lemon juice. Yummy, yum!
Chickpeas - 180g
Whole Wheat Couscous - 225ml
Walnuts - 30g
Guacamole - 120g
Low Fat Plain Yoghurt - 65ml
Lemon - 1
Apples - 2
Free-range Chicken Mini Fillets - 450g
NOMU Roast Rub - 15ml
Green Leaves - 60g
CRISPY CHICKPEAS
Place a large pan over medium-high heat with a drizzle of oil. When hot, fry the drained chickpeas for 10-15 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in!
THINGS ARE GETTING STEAMY
Boil the kettle. Using a shallow bowl, submerge the couscous in 500ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with the fork.
WHERE’S THE WALNUTS?
Place the chopped walnuts in a pan over medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and set aside.
DRESSED FOR DINNER
In a bowl, combine the guacamole, the yoghurt, the lemon zest (to taste), and seasoning. Loosen with water in 10ml increments until drizzling consistency. Set aside. Thinly slice the apples and squeeze over some lemon juice. Set aside.
RUB-A-DUB-DUB
Return the pan to a medium-high heat with a drizzle of oil. Pat the chicken mini fillets dry with paper towel. When the pan is hot, fry the chicken for 1-2 minutes per side until golden and cooked through. You may need to do this step in batches. In the final minute, baste with a knob of butter and the rub. Remove from the heat and rest for 3 minutes. Cut into bite-sized chunks.
NOW ALL TOGETHER
In a bowl, combine the cooked couscous, the crispy chickpeas, the apple slices, ½ the toasted walnuts, ½ the chicken chunks, seasoning, and a drizzle of olive oil.
SCRUMPTIOUS SALAD
Make a bed of the shredded green leaves. Top with the couscous salad and the remaining chicken and walnuts. Drizzle over the creamy dressing (to taste). Finish off with a squeeze of lemon juice. Yummy, yum!
Chickpeas - 240g
Whole Wheat Couscous - 300ml
Walnuts - 40g
Guacamole - 160g
Low Fat Plain Yoghurt - 85ml
Lemon - 1
Apples - 2
Free-range Chicken Mini Fillets - 600g
NOMU Roast Rub - 20ml
Green Leaves - 80g
Woolies Products in this dish
