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
The Green Goddess’ Chicken Salad
with kale, walnuts & avocado
Hands on Time: 20 - 45 minutes
Overall Time: 35 - 60 minutes
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)
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for The Green Goddess’ Chicken Salad?
The preparation time for The Green Goddess’ Chicken Salad with kale, walnuts & avocado is between 20 and 45 minutes.
What is the total time required to make The Green Goddess’ Chicken Salad with kale, walnuts & avocado?
The total time required to make The Green Goddess’ Chicken Salad with kale, walnuts & avocado is between 35 and 60 minutes.
How many servings does The Green Goddess’ Chicken Salad provide?
4 servings
What are the main ingredients in The Green Goddess’ Chicken Salad?
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
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?
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
How many calories does The Green Goddess’ Chicken Salad have?
692 calories
How much fat content does The Green Goddess’ Chicken Salad have?
grams
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