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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Creamy Chicken Salad?
The preparation time for Creamy Chicken Salad with green leaves, walnuts & guacamole is between 15 and 30 minutes.
What is the total time required to make Creamy Chicken Salad with green leaves, walnuts & guacamole ?
The total time required to make Creamy Chicken Salad with green leaves, walnuts & guacamole is between 30 and 45 minutes.
How many servings does Creamy Chicken Salad provide?
4 servings
What are the main ingredients in Creamy Chicken Salad?
Apple, Apples, Chicken, Chickpeas, Free-range Chicken Mini Fillets, Green Leaves, Guacamole, Lemon, Low Fat Plain Yoghurt, NOMU Roast Rub, Walnuts, Whole Wheat Couscous
What is the nutritional information of Creamy Chicken Salad?
Calories: 730, Carbs: 79 grams, Fat: grams, Protein: 51.9 grams, Sugar: 20.4 grams, Salt: 336 grams
How do I prepare Creamy Chicken Salad?
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!
What should be prepared from my kitchen to make Creamy Chicken Salad?
Apple, Apples, Chicken, Chickpeas, Free-range Chicken Mini Fillets, Green Leaves, Guacamole, Lemon, Low Fat Plain Yoghurt, NOMU Roast Rub, Walnuts, Whole Wheat Couscous
How many calories does Creamy Chicken Salad have?
730 calories
How much fat content does Creamy Chicken Salad have?
grams
Woolies Products in this dish
