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Warm Green Goddess Chicken Salad

Warm Green Goddess Chicken Salad

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This gorgeous warm green salad was so heavenly we just had to call it green goddess. This bowl has everything: a zesty minted yoghurt with the intriguing addition of tarragon, robust greens and delicious golden almonds. If you thought salad had to be boring or leave you hungry, this vibrant blend of scrumptious seasonal snippets will change your mind. It’s time to taste the divine – is that a halo above your head?

Tags:Eat Me FirstEgg FreeHigh ProteinUnder 30 Minutes
Allergens:MilkNuts
Preparation Time
20 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

400 g

potatoes

1

zucchini

1 fillet

chicken breast

1 tub

yoghurt

(ContainsMilk,May contain traces of allergens)

½ bunch

mint

1 bunch

tarragon

½

lemon

¼ cup

almonds

(ContainsNuts)

Not included in your delivery

½ tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)1920 kJ
Fat18.9 g
of which saturates3.7 g
Carbohydrate36.2 g
of which sugars9 g
Protein31.2 g
Sodium96 mg
Utensils
Utensils
Knife
Peeler
Zester
Pot
Strainer
Fork
Pan
Blender
Large Bowl
InstructionsPDF
Instructions
1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, quarter the potatoes (unpeeled) and peel the zucchini into ribbons. Roughly chop the mint and tarragon. Zest and juice the lemon.

2

Place the potatoes in a large saucepan and cover with water. Place over a medium-high heat and bring to the boil and cook for 15 minutes or until tender. Place the zucchini into the base of a colander and drain the potatoes over the zucchini (the heat of the potatoes will soften the zucchini).

3

Meanwhile, heat the olive oil in a medium ovenproof frying pan over a medium heat. Add the chicken breast fillet and cook for 2 minutes on each side. Transfer the frying pan to the oven for 10 minutes or until the chicken is cooked through. Cool slightly and shred into pieces using two forks.

4

While the chicken is in the oven, place the yoghurt, mint, tarragon, lemon zest and juice in a blender and blend until smooth. Season to taste with salt and pepper. If you don’t have a blender you can just stir finely chopped herbs through the yoghurt and lemon. Set aside.

5

Combine the potatoes, zucchini, chicken, almonds and green goddess dressing in a large bowl and toss to coat well. Season to taste with salt and pepper.

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