Herb-and-yogurt dressed chicken chunks over crisp greens with fresh vegetables. Light, refreshing, and packed with protein.
# What You’ll Need:
→ Chicken
01 - 1 lb boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon black pepper
→ Green Goddess Dressing
05 - 2/3 cup Greek yogurt
06 - 2 tablespoons mayonnaise
07 - 2 tablespoons fresh lemon juice
08 - 2 tablespoons extra-virgin olive oil
09 - 1 clove garlic, minced
10 - 2 anchovy fillets, optional, finely chopped
11 - 1/2 cup fresh parsley, chopped
12 - 1/4 cup fresh chives, chopped
13 - 1/4 cup fresh tarragon or basil, chopped
14 - Salt and pepper to taste
→ Salad
15 - 4 cups mixed salad greens (romaine, arugula, spinach)
16 - 1 cup cherry tomatoes, halved
17 - 1 small cucumber, sliced
18 - 1 small avocado, sliced
# How To Make It:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Rub chicken breasts with olive oil, salt, and pepper. Place on prepared tray and bake for 15 minutes until cooked through. Allow to rest for 5 minutes, then cut into 3/4-inch chunks.
03 - In a blender or food processor, combine Greek yogurt, mayonnaise, lemon juice, olive oil, garlic, anchovies if using, parsley, chives, and tarragon or basil. Blend until smooth and season with salt and pepper to taste.
04 - In a large mixing bowl, toss chicken chunks with half of the Green Goddess dressing until evenly coated.
05 - Arrange mixed greens, cherry tomatoes, cucumber slices, and avocado on a serving platter or individual plates. Top with dressed chicken.
06 - Drizzle remaining dressing over the salad as desired and serve immediately.
