Herb-seasoned chicken tossed in creamy Green Goddess dressing with fresh mixed greens, tomatoes, cucumber and avocado.
# Needed Ingredients:
→ 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
16 - 1 cup cherry tomatoes, halved
17 - 1 small cucumber, sliced
18 - 1 small avocado, sliced
# How-To Steps:
01 - Preheat oven to 400°F and line a baking tray with parchment paper.
02 - Rub chicken breasts with olive oil, kosher salt, and black 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 - While chicken bakes, combine Greek yogurt, mayonnaise, lemon juice, extra-virgin olive oil, minced garlic, anchovies if using, parsley, chives, and tarragon or basil in a blender or food processor. Blend until smooth and season with salt and pepper to taste.
04 - In a large bowl, toss the chicken chunks with half of the Green Goddess dressing until evenly coated.
05 - Arrange mixed salad greens, halved cherry tomatoes, sliced cucumber, and sliced avocado on a serving platter or individual plates. Top with the dressed chicken.
06 - Drizzle with remaining dressing as desired and serve immediately.
