eCook Meal
Green Goddess Chicken Salad
with heirloom nachos & walnuts
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R189.55
for 4 servings · R47.39 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Avocados needs 4Ripen at Home Loose Avocado R19.99 · whole pack (size can't be divided)R19.99
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Chickpeas needs 480 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
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Fresh Chives needs 15 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 12% of packR2.64
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Low Fat Plain Yoghurt needs 200 mlAyrshire Low Fat Mixed Berry & Vanilla Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 67% of packR13.33
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Walnuts needs 60 gRaw Walnuts 100 g 100 g at R66.99 · 60% of packR40.19
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Apples needs 2Freeze Dried Apple 10 g R19.99 · whole pack (size can't be divided)R19.99
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- Heirloom Corn Nachos
- Raspberry Vinegar
- NOMU Roast Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Green Goddess Chicken Salad?
The preparation time for Green Goddess Chicken Salad with heirloom nachos & walnuts is between 30 and 45 minutes.
What is the total time required to make Green Goddess Chicken Salad with heirloom nachos & walnuts?
The total time required to make Green Goddess Chicken Salad with heirloom nachos & walnuts is between 40 and 55 minutes.
How many servings does Green Goddess Chicken Salad provide?
4 servings
What are the main ingredients in Green Goddess Chicken Salad?
Apple, Avocado, Chicken, Chicken Breast, Chickpeas, Fresh Chives, Green Leaves, Heirloom Corn Nachos, NOMU Roast Rub, Pea, Raspberry Vinegar, Walnut, Yoghurt
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! 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. 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. 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.
What should be prepared from my kitchen to make Green Goddess Chicken Salad?
Apple, Avocado, Chicken, Chicken Breast, Chickpeas, Fresh Chives, Green Leaves, Heirloom Corn Nachos, NOMU Roast Rub, Pea, Raspberry Vinegar, Walnut, Yoghurt
How many calories does Green Goddess Chicken Salad have?
1389 calories
How much fat content does Green Goddess Chicken Salad have?
grams