What are the main ingredients in Green Goddess Chicken Salad?

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

What is the nutritional information of Green Goddess Chicken Salad?

Calories: 742, Carbs: 52 grams, Fat: grams, Protein: 53.4 grams, Sugar: 16.6 grams, Salt: 306 grams

How do I prepare Green Goddess Chicken Salad?

ROAST THE CHICKPEAS & MARINATE THE CHICKEN: Preheat the oven to 180°C. Place the drained chickpeas on a roasting tray. Coat in oil, half of the Roast Rub, and some seasoning. Spread out in a single layer and roast in the hot oven for 15-20 minutes until crispy. Place the remaining Roast Rub in a bowl with a drizzle of oil and mix to combine. Rinse the chicken mini fillets to get rid of any residue from the packet and pat dry with paper towel. Add to the bowl of marinade, toss to coat, and set aside until frying. TOASTED WALNUTS & DREAMY DRESSING: 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. Place the yoghurt, guacamole, and lemon juice in a blender or food processor. Add three-quarters of the chopped parsley and blend until smooth. Gradually loosen with milk or water in 50ml increments until drizzling consistency. Season to taste and set aside. BLANCHED GREENS: Fill a pot with water, place over a high heat, and add a pinch of salt. Once boiling rapidly, blanch the peas and sliced green beans for 2-3 minutes until cooked al dente. Drain on completion and run under cold water to stop the cooking process. Set aside in a salad bowl. GOLDEN CHICKEN: Return the pan to a medium heat with a drizzle of oil. When hot, pop in the mini fillets along with the marinade from the bowl. Fry for 2-3 minutes per side until cooked through. You may need to do this step in batches. Remove from the heat on completion and set aside to rest in the pan for 3 minutes. CUT THE APPLE & ASSEMBLE THE SALAD: Cut the rinsed apple into thin wedges and add to the bowl of green beans and peas. Toss together with the rinsed salad leaves and half of the crispy chickpeas. Pour over the green goddess dressing to taste and toss to coat. EAT UP!: Pile up some gloriously green salad and scatter over the remaining chickpeas. Lay over the golden chicken and garnish with the chopped, toasted walnuts and the remaining parsley. Feel like adding more goddess dressing? Do it!

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

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

Green Goddess Chicken Salad

Name: Green Goddess Chicken Salad
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Blender (optional); Milk (optional)

Sweet dreams are made of greeeens! Marinated chicken mini fillets tossed with green beans, peas, and leaves and swirled in our green goddess dressing: coconut yoghurt, guacamole, lemon, and parsley. With walnuts, roast chickpeas, and fresh apple to finish with a crunch.

Green Goddess Chicken Salad

with a fragrant marinade, toasted walnuts & guacamole

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 55 minutes

Download the Recipe for 2

Ingredients:

Apple
Apples
Chicken
Chickpeas
Coconut Yoghurt
Free-range Chicken Mini Fillets
Fresh Parsley
Green Beans
Guacamole
Lemon Juice
NOMU Roast Rub
Peas
Salad Leaves
Walnut Pieces

From your kitchen:

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

Serves 1

ROAST THE CHICKPEAS & MARINATE THE CHICKEN
Preheat the oven to 180°C. Place the drained chickpeas on a roasting tray. Coat in oil, half of the Roast Rub, and some seasoning. Spread out in a single layer and roast in the hot oven for 15-20 minutes until crispy. Place the remaining Roast Rub in a bowl with a drizzle of oil and mix to combine. Rinse the chicken mini fillets to get rid of any residue from the packet and pat dry with paper towel. Add to the bowl of marinade, toss to coat, and set aside until frying.
TOASTED WALNUTS & DREAMY DRESSING
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. Place the yoghurt, guacamole, and lemon juice in a blender or food processor. Add three-quarters of the chopped parsley and blend until smooth. Gradually loosen with milk or water in 30ml increments until drizzling consistency. Season to taste and set aside.
BLANCHED GREENS
Fill a pot with water, place over a high heat, and add a pinch of salt. Once boiling rapidly, blanch the peas and sliced green beans for 2-3 minutes until cooked al dente. Drain on completion and run under cold water to stop the cooking process. Set aside in a salad bowl.
GOLDEN CHICKEN
Return the pan to a medium heat with a drizzle of oil. When hot, pop in the mini fillets along with the marinade from the bowl. Fry for 2-3 minutes per side until cooked through. Remove from the heat on completion and set aside to rest in the pan for 3 minutes.
CUT THE APPLE & ASSEMBLE THE SALAD
Set aside one half of the rinsed apple for another meal. Cut the remaining half into thin wedges and add to the bowl of green beans and peas. Toss together with the rinsed salad leaves and half of the crispy chickpeas. Pour over the green goddess dressing to taste and toss to coat.
EAT UP!
Pile up some gloriously green salad and scatter over the remaining chickpeas. Lay over the golden chicken and garnish with the chopped, toasted walnuts and the remaining parsley. Feel like adding more goddess dressing? Do it!

Chickpeas - 120g
NOMU Roast Rub - 5ml
Free-range Chicken Mini Fillets - 150g
Walnut Pieces - 10g
Coconut Yoghurt - 25ml
Guacamole - 80g
Lemon Juice - 5ml
Fresh Parsley - 4g
Peas - 50g
Green Beans - 80g
Apple - 1
Salad Leaves - 20g

Download the Recipe

Serves 2

ROAST THE CHICKPEAS & MARINATE THE CHICKEN
Preheat the oven to 180°C. Place the drained chickpeas on a roasting tray. Coat in oil, half of the Roast Rub, and some seasoning. Spread out in a single layer and roast in the hot oven for 15-20 minutes until crispy. Place the remaining Roast Rub in a bowl with a drizzle of oil and mix to combine. Rinse the chicken mini fillets to get rid of any residue from the packet and pat dry with paper towel. Add to the bowl of marinade, toss to coat, and set aside until frying.
TOASTED WALNUTS & DREAMY DRESSING
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. Place the yoghurt, guacamole, and lemon juice in a blender or food processor. Add three-quarters of the chopped parsley and blend until smooth. Gradually loosen with milk or water in 50ml increments until drizzling consistency. Season to taste and set aside.
BLANCHED GREENS
Fill a pot with water, place over a high heat, and add a pinch of salt. Once boiling rapidly, blanch the peas and sliced green beans for 2-3 minutes until cooked al dente. Drain on completion and run under cold water to stop the cooking process. Set aside in a salad bowl.
GOLDEN CHICKEN
Return the pan to a medium heat with a drizzle of oil. When hot, pop in the mini fillets along with the marinade from the bowl. Fry for 2-3 minutes per side until cooked through. You may need to do this step in batches. Remove from the heat on completion and set aside to rest in the pan for 3 minutes.
CUT THE APPLE & ASSEMBLE THE SALAD
Cut the rinsed apple into thin wedges and add to the bowl of green beans and peas. Toss together with the rinsed salad leaves and half of the crispy chickpeas. Pour over the green goddess dressing to taste and toss to coat.
EAT UP!
Pile up some gloriously green salad and scatter over the remaining chickpeas. Lay over the golden chicken and garnish with the chopped, toasted walnuts and the remaining parsley. Feel like adding more goddess dressing? Do it!

Chickpeas - 240g
NOMU Roast Rub - 10ml
Free-range Chicken Mini Fillets - 300g
Walnut Pieces - 20g
Coconut Yoghurt - 45ml
Guacamole - 160g
Lemon Juice - 10ml
Fresh Parsley - 8g
Peas - 100g
Green Beans - 160g
Apple - 1
Salad Leaves - 40g

Download the Recipe

Serves 3

ROAST THE CHICKPEAS & MARINATE THE CHICKEN
Preheat the oven to 180°C. Place the drained chickpeas on a roasting tray. Coat in oil, half of the Roast Rub, and some seasoning. Spread out in a single layer and roast in the hot oven for 20-25 minutes until crispy. Place the remaining Roast Rub in a large bowl with a drizzle of oil and mix to combine. Rinse the chicken mini fillets to get rid of any residue from the packet and pat dry with paper towel. Add to the bowl of marinade, toss to coat, and set aside until frying.
TOASTED WALNUTS & DREAMY DRESSING
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. Place the yoghurt, guacamole, and lemon juice in a blender or food processor. Add three-quarters of the chopped parsley and blend until smooth. Gradually loosen with milk or water in 50ml increments until drizzling consistency. Season to taste and set aside.
BLANCHED GREENS
Fill a pot with water, place over a high heat, and add a pinch of salt. Once boiling rapidly, blanch the peas and sliced green beans for 2-3 minutes until cooked al dente. Drain on completion and run under cold water to stop the cooking process. Set aside in a salad bowl.
GOLDEN CHICKEN
Return the pan to a medium heat with a drizzle of oil. When hot, pop in the mini fillets along with the marinade from the bowl. Fry for 2-3 minutes per side until cooked through. You may need to do this step in batches. Remove from the heat on completion and set aside to rest in the pan for 3 minutes.
CUT THE APPLE & ASSEMBLE THE SALAD
Cut one and a half of the rinsed apples into thin wedges, setting aside the remaining half for another meal, and add to the bowl of green beans and peas. Toss together with the rinsed salad leaves and half of the crispy chickpeas. Pour over the green goddess dressing to taste and toss to coat.
EAT UP!
Pile up some gloriously green salad and scatter over the remaining chickpeas. Lay over the golden chicken and garnish with the chopped, toasted walnuts and the remaining parsley. Feel like adding more goddess dressing? Do it!

Chickpeas - 360g
NOMU Roast Rub - 15ml
Free-range Chicken Mini Fillets - 450g
Walnut Pieces - 30g
Coconut Yoghurt - 65ml
Guacamole - 240g
Lemon Juice - 15ml
Fresh Parsley - 12g
Peas - 150g
Green Beans - 240g
Apples - 2
Salad Leaves - 60g

Download the Recipe

Serves 4

ROAST THE CHICKPEAS & MARINATE THE CHICKEN
Preheat the oven to 180°C. Place the drained chickpeas on a roasting tray. Coat in oil, half of the Roast Rub, and some seasoning. Spread out in a single layer and roast in the hot oven for 20-25 minutes until crispy. Place the remaining Roast Rub in a large bowl with a drizzle of oil and mix to combine. Rinse the chicken mini fillets to get rid of any residue from the packet and pat dry with paper towel. Add to the bowl of marinade, toss to coat, and set aside until frying.
TOASTED WALNUTS & DREAMY DRESSING
Place the walnuts in a large 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. Place the yoghurt, guacamole, and lemon juice in a blender or food processor. Add three-quarters of the chopped parsley and blend until smooth. Gradually loosen with milk or water in 50ml increments until drizzling consistency. Season to taste and set aside.
BLANCHED GREENS
Fill a pot with water, place over a high heat, and add a pinch of salt. Once boiling rapidly, blanch the peas and sliced green beans for 2-3 minutes until cooked al dente. Drain on completion and run under cold water to stop the cooking process. Set aside in a large salad bowl.
GOLDEN CHICKEN
Return the pan to a medium heat with a drizzle of oil. When hot, pop in the mini fillets along with the marinade from the bowl. Fry for 2-3 minutes per side until cooked through. You may need to do this step in batches. Remove from the heat on completion and set aside to rest in the pan for 3 minutes.
CUT THE APPLE & ASSEMBLE THE SALAD
Cut the rinsed apples into thin wedges and add to the bowl of green beans and peas. Toss together with the rinsed salad leaves and half of the crispy chickpeas. Pour over the green goddess dressing to taste and toss to coat.
EAT UP!
Pile up some gloriously green salad and scatter over the remaining chickpeas. Lay over the golden chicken and garnish with the chopped, toasted walnuts and the remaining parsley. Feel like adding more goddess dressing? Do it!