What are the main ingredients in Green Goddess Chicken Salad?

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

What is the nutritional information of Green Goddess Chicken Salad?

Calories: 1389, Carbs: 123 grams, Fat: grams, Protein: 59.6 grams, Sugar: 25.1 grams, Salt: 1201 grams

How do I prepare Green Goddess Chicken Salad?

FEAST LIKE THE GREEK GODS: Bowl up the salad and scatter over the sliced avo and the chicken. Drizzle over the remaining dressing (to taste). Garnish with the remaining chickpeas, the chopped chives, and the chopped walnuts. Crumble over the nachos or serve on the side for dunking. Gorgeous, Chef! ASSEMBLE!: Boil the kettle. Place the peas in a bowl, submerge in boiling water and allow to plump up for 2-3 minutes. Drain and place in the bowl with the apple cubes. Add in the rinsed leaves, ½ of the crispy chickpeas, and ½ of the green goddess dressing (to taste). Toss until coated. GOLDEN CHICKEN: Return the pan to a medium heat with a drizzle of oil. When hot, add the marinated chicken strips and any remaining marinade. Fry for 2-3 minutes per side until cooked through. Remove from the heat and set aside to rest in the pan for 3 minutes. 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 or water in 30ml increments until drizzling consistency. Add ½ the vinegar (to taste) and season. Set aside. Slice the remaining avocado and toss in the remaining vinegar. CRUNCH STATION: Place the walnuts in a pan over medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop. Set aside. Cut the rinsed apple into cubes and place in a salad bowl. CRISP & MARINATE: Place a pan over medium 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! In a bowl, combine the chicken strips, the rub, a drizzle of oil, and seasoning. Set aside to marinate until frying.

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

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

Green Goddess Chicken Salad

Sweet dreams are made of greens! Marinated chicken tossed with peas, fresh green leaves, crispy chickpeas and swirled in our green goddess dressing made from yoghurt, avocado & raspberry vinegar. Walnuts, heirloom nachos & fresh apple finish it off with a divine crunch.

Green Goddess Chicken Salad

with heirloom nachos & walnuts

Hands on Time: 30 - 45 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Apple
Apples
Avocado
Avocados
Chicken
Chickpeas
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Chives
Green Leaves
Heirloom Corn Nachos
Low Fat Plain Yoghurt
NOMU Roast Rub
Peas
Raspberry Vinegar
Walnuts

From your kitchen:

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

Serves 1

CRISP & MARINATE
Place a pan over medium 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! In a bowl, combine the chicken strips, the rub, a drizzle of oil, and seasoning. Set aside to marinate until frying.
CRUNCH STATION
Place the walnuts in a pan over medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop. Set aside. Cut ½ the rinsed apple into cubes and place in a salad bowl.
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 or water in 30ml increments until drizzling consistency. Add ½ the vinegar (to taste) and season. Set aside. Slice the remaining avocado and toss in the remaining vinegar.
GOLDEN CHICKEN
Return the pan to a medium heat with a drizzle of oil. When hot, add the marinated chicken strips and any remaining marinade. Fry for 2-3 minutes per side until cooked through. Remove from the heat and set aside to rest in the pan for 3 minutes.
ASSEMBLE!
Boil the kettle. Place the peas in a bowl, submerge in boiling water and allow to plump up for 2-3 minutes. Drain and place in the bowl with the apple cubes. Add in the rinsed leaves, ½ of the crispy chickpeas, and ½ of the green goddess dressing (to taste). Toss until coated.
FEAST LIKE THE GREEK GODS
Bowl up the salad and scatter over the sliced avo and the chicken. Drizzle over the remaining dressing (to taste). Garnish with the remaining chickpeas, the chopped chives, and the chopped walnuts. Crumble over the nachos or serve on the side for dunking. Gorgeous, Chef!

Chickpeas - 120g
Free-range Chicken Breast - 1
NOMU Roast Rub - 10ml
Walnuts - 15g
Apple - 1
Avocado - 1
Low Fat Plain Yoghurt - 50ml
Raspberry Vinegar - 15ml
Peas - 50g
Green Leaves - 20g
Fresh Chives - 4g
Heirloom Corn Nachos - 80g

Download the Recipe

Serves 2

CRISP & MARINATE
Place a pan over medium 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! In a bowl, combine the chicken strips, the rub, a drizzle of oil, and seasoning. Set aside to marinate until frying.
CRUNCH STATION
Place the walnuts in a pan over medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop. Set aside. Cut the rinsed apple into cubes and place in a salad bowl.
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 or water in 30ml increments until drizzling consistency. Add ½ the vinegar (to taste) and season. Set aside. Slice the remaining avocado and toss in the remaining vinegar.
GOLDEN CHICKEN
Return the pan to a medium heat with a drizzle of oil. When hot, add the marinated chicken strips and any remaining marinade. Fry for 2-3 minutes per side until cooked through. Remove from the heat and set aside to rest in the pan for 3 minutes.
ASSEMBLE!
Boil the kettle. Place the peas in a bowl, submerge in boiling water and allow to plump up for 2-3 minutes. Drain and place in the bowl with the apple cubes. Add in the rinsed leaves, ½ of the crispy chickpeas, and ½ of the green goddess dressing (to taste). Toss until coated.
FEAST LIKE THE GREEK GODS
Bowl up the salad and scatter over the sliced avo and the chicken. Drizzle over the remaining dressing (to taste). Garnish with the remaining chickpeas, the chopped chives, and the chopped walnuts. Crumble over the nachos or serve on the side for dunking. Gorgeous, Chef!

Chickpeas - 240g
Free-range Chicken Breasts - 2
NOMU Roast Rub - 20ml
Walnuts - 30g
Apple - 1
Avocados - 2
Low Fat Plain Yoghurt - 100ml
Raspberry Vinegar - 30ml
Peas - 100g
Green Leaves - 40g
Fresh Chives - 8g
Heirloom Corn Nachos - 160g

Download the Recipe

Serves 3

CRISP & MARINATE
Place a pan over medium 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! In a bowl, combine the chicken strips, the rub, a drizzle of oil, and seasoning. Set aside to marinate until frying.
CRUNCH STATION
Place the walnuts in a pan over medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop. Set aside. Cut 1½ of the rinsed apples into cubes and place in a salad bowl.
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 or water in 30ml increments until drizzling consistency. Add ½ the vinegar (to taste) and season. Set aside. Slice the remaining avocado and toss in the remaining vinegar.
GOLDEN CHICKEN
Return the pan to a medium heat with a drizzle of oil. When hot, add the marinated chicken strips and any remaining marinade. Fry for 2-3 minutes per side until cooked through. Remove from the heat and set aside to rest in the pan for 3 minutes.
ASSEMBLE!
Boil the kettle. Place the peas in a bowl, submerge in boiling water and allow to plump up for 2-3 minutes. Drain and place in the bowl with the apple cubes. Add in the rinsed leaves, ½ of the crispy chickpeas, and ½ of the green goddess dressing (to taste). Toss until coated.
FEAST LIKE THE GREEK GODS
Bowl up the salad and scatter over the sliced avo and the chicken. Drizzle over the remaining dressing (to taste). Garnish with the remaining chickpeas, the chopped chives, and the chopped walnuts. Crumble over the nachos or serve on the side for dunking. Gorgeous, Chef!

Chickpeas - 360g
Free-range Chicken Breasts - 3
NOMU Roast Rub - 30ml
Walnuts - 45g
Apples - 2
Avocados - 3
Low Fat Plain Yoghurt - 150ml
Raspberry Vinegar - 45ml
Peas - 150g
Green Leaves - 60g
Fresh Chives - 12g
Heirloom Corn Nachos - 240g

Download the Recipe

Serves 4

CRISP & MARINATE
Place a pan over medium 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! In a bowl, combine the chicken strips, the rub, a drizzle of oil, and seasoning. Set aside to marinate until frying.
CRUNCH STATION
Place the walnuts in a pan over medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop. Set aside. Cut the rinsed apples into cubes and place in a salad bowl.
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 or water in 30ml increments until drizzling consistency. Add ½ the vinegar (to taste) and season. Set aside. Slice the remaining avocado and toss in the remaining vinegar.
GOLDEN CHICKEN
Return the pan to a medium heat with a drizzle of oil. When hot, add the marinated chicken strips and any remaining marinade. Fry for 2-3 minutes per side until cooked through. Remove from the heat and set aside to rest in the pan for 3 minutes.
ASSEMBLE!
Boil the kettle. Place the peas in a bowl, submerge in boiling water and allow to plump up for 2-3 minutes. Drain and place in the bowl with the apple cubes. Add in the rinsed leaves, ½ of the crispy chickpeas, and ½ of the green goddess dressing (to taste). Toss until coated.
FEAST LIKE THE GREEK GODS
Bowl up the salad and scatter over the sliced avo and the chicken. Drizzle over the remaining dressing (to taste). Garnish with the remaining chickpeas, the chopped chives, and the chopped walnuts. Crumble over the nachos or serve on the side for dunking. Gorgeous, Chef!