eCook Meal
Green Goddess Chicken Salad
with a fragrant marinade, toasted walnuts & guacamole
Sweet dreams are made of greeeens! Marinated chicken mini fillets tossed with green beans, peas, and leaves and swirled in our green goddess dressing: coconut yoghurt, guacamole, lemon, and parsley. With walnuts, roast chickpeas, and fresh apple to finish with a crunch.
Serving guide
Choose your portion size.
ROAST THE Chickpeas & MARINATE THE CHICKEN
Preheat the oven to 180°C. Place the drained Chickpeas on a roasting tray. Coat in oil, half of the Roast Rub, and some seasoning. Spread out in a single layer and roast in the hot oven for 15-20 minutes until crispy. Place the remaining Roast Rub in a bowl with a drizzle of oil and mix to combine. Rinse the chicken mini fillets to get rid of any residue from the packet and pat dry with paper towel. Add to the bowl of marinade, toss to coat, and set aside until frying.
TOASTED WALNUTS & DREAMY DRESSING
Place the walnuts in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Place the yoghurt, Guacamole, and lemon juice in a blender or food processor. Add three-quarters of the chopped parsley and blend until smooth. Gradually loosen with milk or water in 30ml increments until drizzling consistency. Season to taste and set aside.
BLANCHED GREENS
Fill a pot with water, place over a high heat, and add a pinch of salt. Once boiling rapidly, blanch the peas and sliced green beans for 2-3 minutes until cooked al dente. Drain on completion and run under cold water to stop the cooking process. Set aside in a salad bowl.
GOLDEN Chicken
Return the pan to a medium heat with a drizzle of oil. When hot, pop in the mini fillets along with the marinade from the bowl. Fry for 2-3 minutes per side until cooked through. Remove from the heat on completion and set aside to rest in the pan for 3 minutes.
CUT THE Apple & ASSEMBLE THE SALAD
Set aside one half of the rinsed Apple for another meal. Cut the remaining half into thin wedges and add to the bowl of green beans and peas. Toss together with the rinsed salad leaves and half of the crispy Chickpeas. Pour over the green goddess dressing to taste and toss to coat.
EAT UP!
Pile up some gloriously green salad and scatter over the remaining Chickpeas. Lay over the golden chicken and garnish with the chopped, toasted walnuts and the remaining parsley. Feel like adding more goddess dressing? Do it!
ROAST THE Chickpeas & MARINATE THE CHICKEN
Preheat the oven to 180°C. Place the drained Chickpeas on a roasting tray. Coat in oil, half of the Roast Rub, and some seasoning. Spread out in a single layer and roast in the hot oven for 15-20 minutes until crispy. Place the remaining Roast Rub in a bowl with a drizzle of oil and mix to combine. Rinse the chicken mini fillets to get rid of any residue from the packet and pat dry with paper towel. Add to the bowl of marinade, toss to coat, and set aside until frying.
TOASTED WALNUTS & DREAMY DRESSING
Place the walnuts in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Place the yoghurt, Guacamole, and lemon juice in a blender or food processor. Add three-quarters of the chopped parsley and blend until smooth. Gradually loosen with milk or water in 50ml increments until drizzling consistency. Season to taste and set aside.
BLANCHED GREENS
Fill a pot with water, place over a high heat, and add a pinch of salt. Once boiling rapidly, blanch the peas and sliced green beans for 2-3 minutes until cooked al dente. Drain on completion and run under cold water to stop the cooking process. Set aside in a salad bowl.
GOLDEN Chicken
Return the pan to a medium heat with a drizzle of oil. When hot, pop in the mini fillets along with the marinade from the bowl. Fry for 2-3 minutes per side until cooked through. You may need to do this step in batches. Remove from the heat on completion and set aside to rest in the pan for 3 minutes.
CUT THE Apple & ASSEMBLE THE SALAD
Cut the rinsed Apple into thin wedges and add to the bowl of green beans and peas. Toss together with the rinsed salad leaves and half of the crispy Chickpeas. Pour over the green goddess dressing to taste and toss to coat.
EAT UP!
Pile up some gloriously green salad and scatter over the remaining Chickpeas. Lay over the golden chicken and garnish with the chopped, toasted walnuts and the remaining parsley. Feel like adding more goddess dressing? Do it!
ROAST THE Chickpeas & MARINATE THE CHICKEN
Preheat the oven to 180°C. Place the drained Chickpeas on a roasting tray. Coat in oil, half of the Roast Rub, and some seasoning. Spread out in a single layer and roast in the hot oven for 20-25 minutes until crispy. Place the remaining Roast Rub in a large bowl with a drizzle of oil and mix to combine. Rinse the chicken mini fillets to get rid of any residue from the packet and pat dry with paper towel. Add to the bowl of marinade, toss to coat, and set aside until frying.
TOASTED WALNUTS & DREAMY DRESSING
Place the walnuts in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Place the yoghurt, Guacamole, and lemon juice in a blender or food processor. Add three-quarters of the chopped parsley and blend until smooth. Gradually loosen with milk or water in 50ml increments until drizzling consistency. Season to taste and set aside.
BLANCHED GREENS
Fill a pot with water, place over a high heat, and add a pinch of salt. Once boiling rapidly, blanch the peas and sliced green beans for 2-3 minutes until cooked al dente. Drain on completion and run under cold water to stop the cooking process. Set aside in a salad bowl.
GOLDEN Chicken
Return the pan to a medium heat with a drizzle of oil. When hot, pop in the mini fillets along with the marinade from the bowl. Fry for 2-3 minutes per side until cooked through. You may need to do this step in batches. Remove from the heat on completion and set aside to rest in the pan for 3 minutes.
CUT THE Apple & ASSEMBLE THE SALAD
Cut one and a half of the rinsed apples into thin wedges, setting aside the remaining half for another meal, and add to the bowl of green beans and peas. Toss together with the rinsed salad leaves and half of the crispy Chickpeas. Pour over the green goddess dressing to taste and toss to coat.
EAT UP!
Pile up some gloriously green salad and scatter over the remaining Chickpeas. Lay over the golden chicken and garnish with the chopped, toasted walnuts and the remaining parsley. Feel like adding more goddess dressing? Do it!
ROAST THE Chickpeas & MARINATE THE CHICKEN
Preheat the oven to 180°C. Place the drained Chickpeas on a roasting tray. Coat in oil, half of the Roast Rub, and some seasoning. Spread out in a single layer and roast in the hot oven for 20-25 minutes until crispy. Place the remaining Roast Rub in a large bowl with a drizzle of oil and mix to combine. Rinse the chicken mini fillets to get rid of any residue from the packet and pat dry with paper towel. Add to the bowl of marinade, toss to coat, and set aside until frying.
TOASTED WALNUTS & DREAMY DRESSING
Place the walnuts in a large pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Place the yoghurt, Guacamole, and lemon juice in a blender or food processor. Add three-quarters of the chopped parsley and blend until smooth. Gradually loosen with milk or water in 50ml increments until drizzling consistency. Season to taste and set aside.
BLANCHED GREENS
Fill a pot with water, place over a high heat, and add a pinch of salt. Once boiling rapidly, blanch the peas and sliced green beans for 2-3 minutes until cooked al dente. Drain on completion and run under cold water to stop the cooking process. Set aside in a large salad bowl.
GOLDEN Chicken
Return the pan to a medium heat with a drizzle of oil. When hot, pop in the mini fillets along with the marinade from the bowl. Fry for 2-3 minutes per side until cooked through. You may need to do this step in batches. Remove from the heat on completion and set aside to rest in the pan for 3 minutes.
CUT THE Apple & ASSEMBLE THE SALAD
Cut the rinsed apples into thin wedges and add to the bowl of green beans and peas. Toss together with the rinsed salad leaves and half of the crispy Chickpeas. Pour over the green goddess dressing to taste and toss to coat.
EAT UP!
Pile up some gloriously green salad and scatter over the remaining Chickpeas. Lay over the golden chicken and garnish with the chopped, toasted walnuts and the remaining parsley. Feel like adding more goddess dressing? Do it!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R336.08
for 4 servings · R84.02 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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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Coconut Yoghurt needs 85 mlFabulously Fruity Pineapple And Coconut Yoghurt Buttons 8 g R21.99 · whole pack (size can't be divided)R21.99
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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
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Guacamole needs 320 gGuacamole Seasoning 40 g 40 g at R20.99 · 8.0× packsR167.92
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Free-range Chicken Mini Fillets needs 600 gFree Range Chicken Stock Chunks Avg 800 g 800 g at R27.99 · 75% of packR20.99
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Walnut Pieces needs 40 gRaw Walnuts 100 g 100 g at R66.99 · 40% of packR26.80
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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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Lemon Juice needs 20 mlLemon Juice 500 ml 500 ml at R29.99 · 4% of packR1.20
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- NOMU Roast Rub
Shopping
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Frequently Asked Questions
What is the preparation time for Green Goddess Chicken Salad?
The preparation time for Green Goddess Chicken Salad with a fragrant marinade, toasted walnuts & guacamole is between 15 and 30 minutes.
What is the total time required to make Green Goddess Chicken Salad with a fragrant marinade, toasted walnuts & guacamole?
The total time required to make Green Goddess Chicken Salad with a fragrant marinade, toasted walnuts & guacamole is between 30 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, Chicken, Chickpeas, Coconut Yoghurt, Green Beans, Guacamole, Lemon Juice, NOMU Roast Rub, Parsley, Pea, Salad Leaves, Walnut
What is the nutritional information of Green Goddess Chicken Salad?
Calories: 742, Carbs: 52 grams, Fat: grams, Protein: 53.4 grams, Sugar: 16.6 grams, Salt: 306 grams
How do I prepare Green Goddess Chicken Salad?
TOASTED WALNUTS & DREAMY DRESSING: Place the walnuts in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Place the yoghurt, guacamole, and lemon juice in a blender or food processor. Add three-quarters of the chopped parsley and blend until smooth. Gradually loosen with milk or water in 50ml increments until drizzling consistency. Season to taste and set aside. GOLDEN CHICKEN: Return the pan to a medium heat with a drizzle of oil. When hot, pop in the mini fillets along with the marinade from the bowl. Fry for 2-3 minutes per side until cooked through. You may need to do this step in batches. Remove from the heat on completion and set aside to rest in the pan for 3 minutes. EAT UP!: Pile up some gloriously green salad and scatter over the remaining chickpeas. Lay over the golden chicken and garnish with the chopped, toasted walnuts and the remaining parsley. Feel like adding more goddess dressing? Do it! ROAST THE CHICKPEAS & MARINATE THE CHICKEN: Preheat the oven to 180°C. Place the drained chickpeas on a roasting tray. Coat in oil, half of the Roast Rub, and some seasoning. Spread out in a single layer and roast in the hot oven for 15-20 minutes until crispy. Place the remaining Roast Rub in a bowl with a drizzle of oil and mix to combine. Rinse the chicken mini fillets to get rid of any residue from the packet and pat dry with paper towel. Add to the bowl of marinade, toss to coat, and set aside until frying. BLANCHED GREENS: Fill a pot with water, place over a high heat, and add a pinch of salt. Once boiling rapidly, blanch the peas and sliced green beans for 2-3 minutes until cooked al dente. Drain on completion and run under cold water to stop the cooking process. Set aside in a salad bowl. CUT THE APPLE & ASSEMBLE THE SALAD: Cut the rinsed apple into thin wedges and add to the bowl of green beans and peas. Toss together with the rinsed salad leaves and half of the crispy chickpeas. Pour over the green goddess dressing to taste and toss to coat.
What should be prepared from my kitchen to make Green Goddess Chicken Salad?
Apple, Chicken, Chickpeas, Coconut Yoghurt, Green Beans, Guacamole, Lemon Juice, NOMU Roast Rub, Parsley, Pea, Salad Leaves, Walnut
How many calories does Green Goddess Chicken Salad have?
742 calories
How much fat content does Green Goddess Chicken Salad have?
grams