What are the main ingredients in The Green Goddess’ Chicken Salad?

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

What is the nutritional information of The Green Goddess’ Chicken Salad?

Calories: 692, Carbs: 53 grams, Fat: grams, Protein: 54.9 grams, Sugar: 12.4 grams, Salt: 350 grams

How do I prepare The Green Goddess’ Chicken Salad?

CRISP & MARINADE: Boil the kettle. Preheat the oven to 200°C. Place the drained chickpeas on a roasting tray. Coat in oil and seasoning. Spread out in a single layer and roast in the hot oven for 15-20 minutes until crispy, shifting at the halfway mark. Rinse the chicken mini fillets to get rid of any residue from the packet and pat dry with paper towel. Add to a bowl with the Roast rub and a drizzle of oil, toss to coat, and leave to marinate until frying. KALE KALE KALE: When the roast has 8-10 minutes to go, scatter over the kale and return to the oven for the remaining roasting time. On completion, the kale and chickpeas should be crispy. FEAST LIKE THE GREEK GODS: Bowl up a portion of crunchy salad and scatter with the sliced avo. Top with the chicken and drizzle over the remaining green goddess dressing. Garnish with the remaining chickpeas, chopped chives, and chopped walnuts. Gorgeous! 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. ASSEMBLE!: Place the peas in a bowl, submerge with boiling water and plump up for 2-3 minutes. Drain on completion and place in a salad bowl. Cut the rinsed apple into cubes and add to the bowl of peas. Add in the crispy kale, ½ of the crispy chickpeas and ½ of the green goddess dressing. Toss until everything is fully coated in the dressing. NUTS & GREEN GODDESS 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. Halve the avocado and scoop out the flesh and place ½ of it in a blender. Slice the rest, drizzle over some raspberry vinegar (reserve some for seasoning the dressing) and set aside. Add the yoghurt to the blender and pulse until smooth. Gradually loosen with milk or water in 50ml increments until drizzling consistency. Mix in more raspberry vinegar and seasoning according to your preference.

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

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

The Green Goddess’ Chicken Salad

Name: The Green Goddess’ Chicken Salad
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Blender; Milk (optional)

Sweet dreams are made of greeens! Marinated chicken mini fillets tossed with peas, crispy kale, chickpeas and swirled in our green goddess dressing: yoghurt, avocado, and lemon. Walnuts and fresh apples finish it off with a divine crunch.

The Green Goddess’ Chicken Salad

with kale, walnuts & avocado

Hands on Time: 20 - 45 minutes

Overall Time: 35 - 60 minutes

Download the Recipe for 2

Ingredients:

Apple
Apples
Avocado
Avocados
Chicken
Chickpeas
Free-range Chicken Mini Fillets
Fresh Chives
Kale
Low Fat Plain Yoghurt
NOMU Roast Rub
Peas
Plain Yoghurt
Raspberry Vinegar
Walnuts

From your kitchen:

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

Photo of The Green Goddess’ Chicken Salad

Serves 1

CRISP & MARINADE
Boil the kettle. Preheat the oven to 200°C. Place the drained chickpeas on a roasting tray. Coat in oil and seasoning. Spread out in a single layer and roast in the hot oven for 15-20 minutes until crispy, shifting at the halfway mark. Rinse the chicken mini fillets to get rid of any residue from the packet and pat dry with paper towel. Add to a bowl with the Roast rub and a drizzle of oil, toss to coat, and leave to marinate until frying.
NUTS & GREEN GODDESS 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. Halve the avocado and set aside the ½ containing the pip for use in another meal. Scoop out the flesh and place ½ of it in a blender. Slice the rest, drizzle over some raspberry vinegar (reserve some for seasoning the dressing) and set aside. Add the yoghurt to the blender and pulse until smooth. Gradually loosen with milk or water in 30ml increments until drizzling consistency. Mix in more raspberry vinegar and seasoning according to your preference.
KALE KALE KALE
When the roast has 6-8 minutes to go, scatter over the kale and return to the oven for the remaining roasting time. On completion, the kale and chickpeas should be crispy.
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.
ASSEMBLE!
Place the peas in a bowl, submerge with boiling water and plump up for 2-3 minutes. Drain on completion and place in a salad bowl. Set aside one half of the rinsed apple for another meal. Cut the remaining half into cubes and add to the bowl of peas. Add in the crispy kale, ½ of the crispy chickpeas and ½ of the green goddess dressing. Toss until everything is fully coated in the dressing.
FEAST LIKE THE GREEK GODS
Bowl up a portion of crunchy salad and scatter with the sliced avo. Top with the chicken and drizzle over the remaining green goddess dressing. Garnish with the remaining chickpeas, chopped chives, and chopped walnuts. Gorgeous!

Chickpeas - 120g
Free-range Chicken Mini Fillets - 150g
NOMU Roast Rub - 5ml
Walnuts - 10g
Avocado - 1
Raspberry Vinegar - 10ml
Plain Yoghurt - 22,5ml
Kale - 75g
Peas - 50g
Apple - 1
Fresh Chives - 4g

Download the Recipe

Serves 2

CRISP & MARINADE
Boil the kettle. Preheat the oven to 200°C. Place the drained chickpeas on a roasting tray. Coat in oil and seasoning. Spread out in a single layer and roast in the hot oven for 15-20 minutes until crispy, shifting at the halfway mark. Rinse the chicken mini fillets to get rid of any residue from the packet and pat dry with paper towel. Add to a bowl with the Roast rub and a drizzle of oil, toss to coat, and leave to marinate until frying.
NUTS & GREEN GODDESS 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. Halve the avocado and scoop out the flesh and place ½ of it in a blender. Slice the rest, drizzle over some raspberry vinegar (reserve some for seasoning the dressing) and set aside. Add the yoghurt to the blender and pulse until smooth. Gradually loosen with milk or water in 50ml increments until drizzling consistency. Mix in more raspberry vinegar and seasoning according to your preference.
KALE KALE KALE
When the roast has 8-10 minutes to go, scatter over the kale and return to the oven for the remaining roasting time. On completion, the kale and chickpeas should be crispy.
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.
ASSEMBLE!
Place the peas in a bowl, submerge with boiling water and plump up for 2-3 minutes. Drain on completion and place in a salad bowl. Cut the rinsed apple into cubes and add to the bowl of peas. Add in the crispy kale, ½ of the crispy chickpeas and ½ of the green goddess dressing. Toss until everything is fully coated in the dressing.
FEAST LIKE THE GREEK GODS
Bowl up a portion of crunchy salad and scatter with the sliced avo. Top with the chicken and drizzle over the remaining green goddess dressing. Garnish with the remaining chickpeas, chopped chives, and chopped walnuts. Gorgeous!

Chickpeas - 240g
Free-range Chicken Mini Fillets - 300g
NOMU Roast Rub - 10ml
Walnuts - 20g
Avocado - 1
Raspberry Vinegar - 20ml
Plain Yoghurt - 45ml
Kale - 150g
Peas - 100g
Apple - 1
Fresh Chives - 8g

Download the Recipe

Serves 3

CRISP & MARINADE
Boil the kettle. Preheat the oven to 200°C. Place the drained chickpeas on a roasting tray. Coat in oil and seasoning. Spread out in a single layer and roast in the hot oven for 20-25 minutes until crispy, shifting at the halfway mark. Rinse the chicken mini fillets to get rid of any residue from the packet and pat dry with paper towel. Add to a bowl with the Roast rub and a drizzle of oil, toss to coat, and leave to marinate until frying.
NUTS & GREEN GODDESS 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. Halve the avocados and set aside the Scoop out the flesh from 3 halves and set the remaining half aside for use in another meal. Scoop out the flesh and place ½ of it in a blender. Slice the rest, drizzle over some raspberry vinegar (reserve some for seasoning the dressing) and set aside. Add the yoghurt to the blender and pulse until smooth. Gradually loosen with milk or water in 50ml increments until drizzling consistency. Mix in more raspberry vinegar and seasoning according to your preference.
KALE KALE KALE
When the roast has 8-10 minutes to go, scatter over the kale and return to the oven for the remaining roasting time. On completion, the kale and chickpeas should be crispy.
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.
ASSEMBLE!
Place the peas in a bowl, submerge with boiling water and plump up for 2-3 minutes. Drain on completion and place in a salad bowl. Cut the rinsed apple into cubes and add to the bowl of peas. Add in the crispy kale, ½ of the crispy chickpeas and ½ of the green goddess dressing. Toss until everything is fully coated in the dressing.
FEAST LIKE THE GREEK GODS
Bowl up a portion of crunchy salad and scatter with the sliced avo. Top with the chicken and drizzle over the remaining green goddess dressing. Garnish with the remaining chickpeas, chopped chives, and chopped walnuts. Gorgeous!

Chickpeas - 360g
Free-range Chicken Mini Fillets - 450g
NOMU Roast Rub - 15ml
Walnuts - 30g
Avocados - 2
Raspberry Vinegar - 30ml
Plain Yoghurt - 65ml
Kale - 225g
Peas - 150g
Apples - 2
Fresh Chives - 12g

Download the Recipe

Serves 4

CRISP & MARINADE
Boil the kettle. Preheat the oven to 200°C. Place the drained chickpeas on a roasting tray. Coat in oil and seasoning. Spread out in a single layer and roast in the hot oven for 20-25 minutes until crispy, shifting at the halfway mark. Rinse the chicken mini fillets to get rid of any residue from the packet and pat dry with paper towel. Add to a bowl with the Roast rub and a drizzle of oil, toss to coat, and leave to marinate until frying.
NUTS & GREEN GODDESS 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. Halve the avocados and scoop out the flesh and place ½ of it in a blender. Slice the rest, drizzle over some raspberry vinegar (reserve some for seasoning the dressing) and set aside. Add the yoghurt to the blender and pulse until smooth. Gradually loosen with milk or water in 50ml increments until drizzling consistency. Mix in more raspberry vinegar and seasoning according to your preference.
KALE KALE KALE
When the roast has 8-10 minutes to go, scatter over the kale and return to the oven for the remaining roasting time. On completion, the kale and chickpeas should be crispy.
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.
ASSEMBLE!
Place the peas in a bowl, submerge with boiling water and plump up for 2-3 minutes. Drain on completion and place in a salad bowl. Cut the rinsed apple into cubes and add to the bowl of peas. Add in the crispy kale, ½ of the crispy chickpeas and ½ of the green goddess dressing. Toss until everything is fully coated in the dressing.
FEAST LIKE THE GREEK GODS
Bowl up a portion of crunchy salad and scatter with the sliced avo. Top with the chicken and drizzle over the remaining green goddess dressing. Garnish with the remaining chickpeas, chopped chives, and chopped walnuts. Gorgeous!