Sweet dreams are made of greens! Marinated chicken is tossed with shredded cabbage, fresh green leaves & sun-dried tomatoes, and swirled in our green goddess dressing made from yoghurt, avocado & raspberry vinegar. Walnuts and fresh apples add a divine crunch to this heavenly salad.
Green Goddess Chicken
Green Goddess Chicken
with shredded cabbage & walnuts
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Apple
- Apples
- Avocado
- Avocados
- Cabbage
- Chicken
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Chives
- Green Leaves
- Low Fat Plain Yoghurt
- NOMU Roast Rub
- Raspberry Vinegar
- Sun-Dried Tomatoes
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Blender
MARINATION STATION
In a bowl, combine the chicken strips, the NOMU rub, a drizzle of oil, and seasoning. Set aside to marinate. Place the apple pieces into a bowl of water.
A PUNCH OF CRUNCH
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GO GO GREEN GODDESS
Halve the avocado and scoop out the flesh. Place ½ of the flesh in a blender. Add the yoghurt and pulse until smooth. Gradually loosen with milk (optional) or water in 30ml increments until drizzling consistency. Add ½ the vinegar (to taste) and season. Set aside. Dice the remaining avocado and toss in the remaining vinegar.
GOLDEN CHICKEN
Return the pan to medium heat with a drizzle of oil. When hot, add the marinated chicken strips and any remaining marinade. Fry until cooked through, 2-3 minutes per side. Remove from the heat and rest in the pan for 3 minutes.
ASSEMBLE!
Drain the water from the apple pieces and toss through the shredded cabbage, the rinsed leaves, the chopped sun-dried tomatoes, and ½ the green goddess dressing (to taste).
FEAST LIKE THE GODS
Bowl up the salad and scatter over the diced avo and the chicken. Drizzle over the remaining dressing (to taste). Garnish with the chopped chives, and the toasted walnuts. Gorgeous, Chef!
Free-range Chicken Breast - 1
NOMU Roast Rub - 10ml
Apple - 1
Walnuts - 15g
Avocado - 1
Low Fat Plain Yoghurt - 50ml
Raspberry Vinegar - 15ml
Cabbage - 100g
Green Leaves - 20g
Sun-dried Tomatoes - 30g
Fresh Chives - 3g
MARINATION STATION
In a bowl, combine the chicken strips, the NOMU rub, a drizzle of oil, and seasoning. Set aside to marinate. Place the apple pieces into a bowl of water.
A PUNCH OF CRUNCH
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GO GO GREEN GODDESS
Halve the avocados and scoop out the flesh. Place ½ of the flesh in a blender. Add the yoghurt and pulse until smooth. Gradually loosen with milk (optional) or water in 30ml increments until drizzling consistency. Add ½ the vinegar (to taste) and season. Set aside. Dice the remaining avocado and toss in the remaining vinegar.
GOLDEN CHICKEN
Return the pan to medium heat with a drizzle of oil. When hot, add the marinated chicken strips and any remaining marinade. Fry until cooked through, 2-3 minutes per side. Remove from the heat and rest in the pan for 3 minutes.
ASSEMBLE!
Drain the water from the apple pieces and toss through the shredded cabbage, the rinsed leaves, the chopped sun-dried tomatoes, and ½ the green goddess dressing (to taste).
FEAST LIKE THE GODS
Bowl up the salad and scatter over the diced avo and the chicken. Drizzle over the remaining dressing (to taste). Garnish with the chopped chives, and the toasted walnuts. Gorgeous, Chef!
Free-range Chicken Breasts - 2
NOMU Roast Rub - 20ml
Apple - 1
Walnuts - 30g
Avocados - 2
Low Fat Plain Yoghurt - 100ml
Raspberry Vinegar - 30ml
Cabbage - 200g
Green Leaves - 40g
Sun-dried Tomatoes - 60g
Fresh Chives - 5g
MARINATION STATION
In a bowl, combine the chicken strips, the NOMU rub, a drizzle of oil, and seasoning. Set aside to marinate. Place the apple pieces into a bowl of water.
A PUNCH OF CRUNCH
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GO GO GREEN GODDESS
Halve the avocados and scoop out the flesh. Place ½ of the flesh in a blender. Add the yoghurt and pulse until smooth. Gradually loosen with milk (optional) or water in 30ml increments until drizzling consistency. Add ½ the vinegar (to taste) and season. Set aside. Dice the remaining avocado and toss in the remaining vinegar.
GOLDEN CHICKEN
Return the pan to medium heat with a drizzle of oil. When hot, add the marinated chicken strips and any remaining marinade. Fry until cooked through, 2-3 minutes per side. Remove from the heat and rest in the pan for 3 minutes.
ASSEMBLE!
Drain the water from the apple pieces and toss through the shredded cabbage, the rinsed leaves, the chopped sun-dried tomatoes, and ½ the green goddess dressing (to taste).
FEAST LIKE THE GODS
Bowl up the salad and scatter over the diced avo and the chicken. Drizzle over the remaining dressing (to taste). Garnish with the chopped chives, and the toasted walnuts. Gorgeous, Chef!
Free-range Chicken Breasts - 3
NOMU Roast Rub - 30ml
Apples - 2
Walnuts - 45g
Avocados - 3
Low fat Plain Yoghurt - 150ml
Raspberry Vinegar - 45ml
Cabbage - 300g
Green Leaves - 60g
Sun-dried Tomatoes - 90g
Fresh Chives - 8g
MARINATION STATION
In a bowl, combine the chicken strips, the NOMU rub, a drizzle of oil, and seasoning. Set aside to marinate. Place the apple pieces into a bowl of water.
A PUNCH OF CRUNCH
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GO GO GREEN GODDESS
Halve the avocados and scoop out the flesh. Place ½ of the flesh in a blender. Add the yoghurt and pulse until smooth. Gradually loosen with milk (optional) or water in 30ml increments until drizzling consistency. Add ½ the vinegar (to taste) and season. Set aside. Dice the remaining avocado and toss in the remaining vinegar.
GOLDEN CHICKEN
Return the pan to medium heat with a drizzle of oil. When hot, add the marinated chicken strips and any remaining marinade. Fry until cooked through, 2-3 minutes per side. Remove from the heat and rest in the pan for 3 minutes.
ASSEMBLE!
Drain the water from the apple pieces and toss through the shredded cabbage, the rinsed leaves, the chopped sun-dried tomatoes, and ½ the green goddess dressing (to taste).
FEAST LIKE THE GODS
Bowl up the salad and scatter over the diced avo and the chicken. Drizzle over the remaining dressing (to taste). Garnish with the chopped chives, and the toasted walnuts. Gorgeous, Chef!
Free-range Chicken Breasts - 4
NOMU Roast Rub - 40ml
Apples - 2
Walnuts - 60g
Avocados - 4
Low Fat Plain Yoghurt - 200ml
Raspberry Vinegar - 60ml
Cabbage - 400g
Green Leaves - 80g
Sun-dried Tomatoes - 120g
Fresh Chives - 10g
Woolies Products in this dish
