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Add the chicken, onion and marinade ingredients to a large bowl. Mix thoroughly, breaking up the onion as you go. Allow to marinate in the fridge for an hour.
Next, add the dressing ingredients to a small blender and process until smooth (alternatively, just finely chop the parsley and mix the ingredients together by hand).
Place your wok over medium-high heat. When the wok is hot, add the pine nuts and stir-fry for 2–3 minutes or until golden. Transfer the pine nuts to a plate or bowl and set aside for later.
Place your wok over high heat. When it starts to smoke, add 1 tablespoon of the vegetable oil, then add half of your chicken and onions (leave any excess marinade behind in the bowl). Spread the mixture out in the wok and allow to sear for 3–4 minutes or until the chicken starts to colour. Then toss and stir-fry, allow the chicken to settle again, and sear for another 3–4 minutes. Repeat until the chicken is cooked through and the onions start to char. Transfer to a plate and repeat with the remaining oil, chicken and onions. Allow to cool slightly before building your salad.
To serve, load your bowls with your chosen salad add-ons, pickled beetroot and your warm chicken and onions. Scatter over the toasted pine nuts and serve with lashings of the green yoghurt dressing.