spring chicken salad with green goddess dressing
Servings: 4
Ingredients
green goddess dressing
- 2 heaping c mixed fresh herbs a combination of parsley, dill, basil, chives, basil, cilantro, tarragon
- ½ mayonnaise
- ¼ plain full-fat yogurt
- zest and juice of ½ lemon
- 1 tbsp capers or 2 anchovy fillets
- 1 garlic clove
- 2 tbsp extra virgin olive oil
- ½ tsp salt
salad
- 2 cooked and chilled boneless skinless chicken breasts (about 1 lb) or ½ of a rotisserie chicken shredded
- 4 c spring lettuce or baby greens
- ¼ c sliced or slivered almonds toasted
- ¼ c dried cranberries
- optional veggies: cucumbers, avocado, cherry tomatoes, radishes
- 2 tbsp olive oil
- salt and pepper
Instructions
make the green goddess dressing
- In a blender or food processor, combine all green goddess dressing ingredients. Blend on high until well combined. Taste and add more lemon juice if needed.
mix up the salad
- Toss ⅔ of the dressing with the shredded chicken.
- In a large salad bowl, add lettuce and top with chicken, cranberries, almonds, any additional veggies, salt and pepper. Drizzle with 2 tbsp olive oil and remaining green goddess dressing.