Green Goddess Salad
This green goddess salad recipe yields delightfully meal-sized bowls of beautiful greens & chicken. It's refreshing, modern, and satisfying!
Ingredients
For the Green Goddess Dressing:
- 1 cup plain Greek yogurt
- 1 cup fresh herbs can use any mix of basil, chives, cilantro, dill, parsley, etc.
- juice of 1 medium lemon should be at least 3 Tablespoons, more to taste
- 3 teaspoons extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or agave nectar
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1-2 cloves garlic minced, or 1/2 teaspoon garlic powder
- 1/2 jalapeño pepper seeded and diced, more or less to taste
For the Salads:
- 3-4 cups thinly-sliced green cabbage
- 2 cups baby arugula
- 1 cup microgreens
- 1 English cucumber chopped
- 1 cup peas frozen and thawed or steamed
- 1-2 cups cooked chicken shredded or diced
- 1/2 cup shelled pistachios
- small handful fresh basil leaves and/or green onions
Instructions
- To make the dressing, add yogurt, herbs, lemon juice, olive oil, Dijon, honey, salt, garlic, and jalapeño to a small food processor or blender. Blend on high speed until smooth.1 cup plain Greek yogurt, 1 cup fresh herbs, juice of 1 medium lemon, 3 teaspoons extra-virgin olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey , 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1-2 cloves garlic, 1/2 jalapeño pepper
- Sample and blitz in more honey or agave nectar, lemon juice, or salt and pepper to taste. If you prefer a thinner dressing, blitz in 1-2 teaspoons of water. Stir again and store in the refrigerator until ready to use.
- To assemble the salads, combine cabbage, arugula, microgreens, cucumber, and peas in a large bowl. Add a small drizzle of dressing, then toss gently to combine3-4 cups thinly-sliced green cabbage, 2 cups baby arugula, 1 cup microgreens, 1 English cucumber, 1 cup peas
- Divide among individual bowls or plates, then top with chicken, pistachios, and basil and/or green onions. Add more dressing to taste and enjoy right away, or package up for lunch that day.1-2 cups cooked chicken, 1/2 cup shelled pistachios, small handful fresh basil leaves and/or green onions
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Notes
- Easy Veggies: Buy pre-shredded cabbage and pre-washed arugula to keep this extra quick and easy to toss together.
- Chicken Options: Rotisserie works great, or leftovers from any grilled chicken. It’s leftover Italian dressing chicken shown here.
- More Veggies: As is always true with a giant salad, you should take license to toss in any other veggie that sounds delicious or just needs to be used from your fridge. Avocado or green bell pepper keep with the color scheme, but if you prioritize taste and efficiency over aesthetics, the options are endless.
- Dressing: Homemade green goddess salad dressing keeps well for at least 5 days in the fridge, so prep a big batch and enjoy over greens all week long. It also makes a delicious dipping sauce for veggies to snack on or serve as an appetizer!
- Meal Prep: Tuck large portions of salad into our favorite glass storage boxes or deli containers for an easy on-the-go meal, or use it in place of coleslaw in any wrap that you like.
- More Serving Options: Omit the chicken from the salad; pair with steaks, baked lemon shrimp or cold oven salmon for a healthy dinner.
- More Serving Options, Continued: Serve alongside pork kabobs, steak kabobs, or burgers for a refreshing update to your usual BBQ fare.
- Nutrition Info: Is an estimate based on 4 servings of salad and using roughly half of the dressing for those servings (reserving the other half for a separate use). This is an estimate only and will vary depending on the exact brands and amounts of each ingredient that you use; how the chicken is prepared, etc.
Nutrition Estimate
Calories: 406 kcal, Carbohydrates: 17 g, Protein: 45 g, Fat: 18 g, Saturated Fat: 4 g, Polyunsaturated Fat: 5 g, Monounsaturated Fat: 8 g, Trans Fat: 0.003 g, Cholesterol: 106 mg, Sodium: 432 mg, Potassium: 892 mg, Fiber: 6 g, Sugar: 7 g, Vitamin A: 1422 IU, Vitamin C: 50 mg, Calcium: 133 mg, Iron: 4 mg