Golden Goddess Chicken Salad with Chickpeas, Olives and Almonds
This is summer simplicity at its best. Crisp and refreshing radish and cucumber combine with punchy olives and mint, crisp greens and flaked almonds. We've added a simple pan fried chicken breast and chickpeas for protein and a delicious tahini golden goddess dressing that is ready to go. On your table within 15 minutes. Dinner sorted!
Number of servings
Ingredients
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2 Chicken Breast
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1⁄4 Cup Golden Goddess Dressing
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2 Radish
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100g Cherry Tomatoes
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75g Pack Mixed Lettuce
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1 Lebanese Cucumber
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1 Small Bunch Mint
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30g Green Olives (pitted)
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150g Chickpeas
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2 Tbsp Flaked Almonds
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Fryan
Bowl
1 Cook Chicken
Season chicken on both sides with salt and pepper. Heat a pan over medium high heat and add a drizzle of oil. Cook the chicken for 5-6 minutes on each side or until golden and cooked through. Set aside to rest.
2 Prepare Ingredients
Finely slice radishes. Cut cherry tomatoes and olives in half. Cut cucumber in 1/2 lengthwise and slice into half moons. Pick mint and roughly chop. Rinse and drain chickpeas.
Tip! A mandolin is helpful for the radish.
3 Toast Almonds
In a dry pan over medium heat, toast almonds for 2-3 minutes until golden and aromatic.
4 You Plate It
Slice the chicken as desired. Combine mixed leaves, tomatoes, olives, radish, chickpeas and cucumber. Divide amongst plates and top with sliced chicken, olives, flaked almonds and drizzle with golden goddess dressing.
About us
You Plate It delivers incredible recipes and fresh local ingredients, so you can easily prepare a delicious meal at home.
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