Creamy Chicken Salad

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

with green leaves, walnuts & guacamole

4.9

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 45 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Butter
Photo of Creamy Chicken Salad
  1. 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!

  2. 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.

  3. 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.

  4. 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.

  5. RUB-A-DUB-DUB

    Return the pan to a medium-high heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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.

  6. NOW ALL TOGETHER

    In a bowl, combine the cooked couscous, the crispy Chickpeas, the Apple slices, ½ the toasted Walnuts, ½ the Chicken/" title="View all our recipes with Chicken at eCook">Chicken chunks, seasoning, and a drizzle of olive oil.

  7. SCRUMPTIOUS SALAD

    Make a bed of the shredded Green Leaves. Top with the couscous salad and the remaining Chicken/" title="View all our recipes with Chicken at eCook">Chicken and Walnuts. Drizzle over the creamy dressing (to taste). Finish off with a squeeze of Lemon juice. Yummy, yum!

  1. 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!

  2. 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.

  3. 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.

  4. 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.

  5. RUB-A-DUB-DUB

    Return the pan to a medium-high heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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.

  6. NOW ALL TOGETHER

    In a bowl, combine the cooked couscous, the crispy Chickpeas, the Apple slices, ½ the toasted Walnuts, ½ the Chicken/" title="View all our recipes with Chicken at eCook">Chicken chunks, seasoning, and a drizzle of olive oil.

  7. SCRUMPTIOUS SALAD

    Make a bed of the shredded Green Leaves. Top with the couscous salad and the remaining Chicken/" title="View all our recipes with Chicken at eCook">Chicken and Walnuts. Drizzle over the creamy dressing (to taste). Finish off with a squeeze of Lemon juice. Yummy, yum!

  1. 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!

  2. 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.

  3. 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.

  4. 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.

  5. RUB-A-DUB-DUB

    Return the pan to a medium-high heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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.

  6. NOW ALL TOGETHER

    In a bowl, combine the cooked couscous, the crispy Chickpeas, the Apple slices, ½ the toasted Walnuts, ½ the Chicken/" title="View all our recipes with Chicken at eCook">Chicken chunks, seasoning, and a drizzle of olive oil.

  7. SCRUMPTIOUS SALAD

    Make a bed of the shredded Green Leaves. Top with the couscous salad and the remaining Chicken/" title="View all our recipes with Chicken at eCook">Chicken and Walnuts. Drizzle over the creamy dressing (to taste). Finish off with a squeeze of Lemon juice. Yummy, yum!

  1. 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!

  2. 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.

  3. 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.

  4. 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.

  5. RUB-A-DUB-DUB

    Return the pan to a medium-high heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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.

  6. NOW ALL TOGETHER

    In a bowl, combine the cooked couscous, the crispy Chickpeas, the Apple slices, ½ the toasted Walnuts, ½ the Chicken/" title="View all our recipes with Chicken at eCook">Chicken chunks, seasoning, and a drizzle of olive oil.

  7. SCRUMPTIOUS SALAD

    Make a bed of the shredded Green Leaves. Top with the couscous salad and the remaining Chicken/" title="View all our recipes with Chicken at eCook">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

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