Green Goddess Chicken Salad

Ingredients

• 🍗Chicken Breast, boneless, skinless1
• 🫒Extra Virgin Olive Oil1 tbsp
• 🧄Garlic, for the chicken1 clove
• 🥑Avocado, ripe, peeled, pitted, and sliced1
• 🥬Romaine Lettuce, washed, dried, and torn1 head
• 🥬Baby Spinach, washed and dried2 cup
• 🥒Cucumber, thinly sliced1
• 🧅Scallions, thinly sliced2
• 🌿Flat-Leaf Parsley, packed leaves1 cup
• 🌿Basil, packed leaves1 cup
• 🌿Chives, snipped¼ cup
• 🥣Plain Greek Yogurt½ cup
• 🍅Mayonnaise2 tbsp
• 🧊Lemon Juice, freshly squeezed2 tbsp
• 🍅Dijon Mustard1 tbsp
• 🧂Sea Salt (fine)to taste
• 🧂Black Pepper (ground), freshly groundto taste
• 💧Wateras needed

Contains Dairy, Eggs, Garlic, Mustard, Onion. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Pat the Chicken Breast dry with paper towels.

2. 2

   Rub it all over with half the Kosher Salt and half the Black Pepper. The surface should feel tacky and dry rather than damp, which helps it sear instead of steaming; if it still feels slippery, blot it again before moving on.

   3 min
3. 3

   Peel the Garlic Clove and smash it with the flat side of a knife.

4. 4

   Mince it finely until it turns into a small sticky pile. Stop when the pieces are tiny enough to smell sharp and sweet at the same time; if any shards are still chunky, keep chopping so they blend smoothly into the dressing.

   2 min
5. 5

   Prepare the greens

   Slice the Avocado, trim the Romaine Lettuce into bite-size pieces, and tear the Baby Spinach if any leaves are large. The avocado should hold its shape without bruising, and the greens should look crisp and springy; if the lettuce feels limp, soak it in very cold water briefly and dry it again before assembling.

   5 min
6. 6

   Slice the cucumber

   Cut the Cucumber into thin half-moons so it stays crisp and blends neatly with the leaves. The slices should be cool, translucent at the edges, and even enough that they do not clump; if any rounds are thick, halve them so the salad eats cleanly.

   3 min
7. 7

   Slice the scallions

   Trim the Scallions and slice them thinly on a sharp angle so the pieces stay crisp and delicate. They are ready when the white and green parts look separated and feathery rather than thick and blunt; if the slices feel heavy, go back over them with a lighter hand.

   2 min
8. 8

   Strip the Flat-Leaf Parsley and Basil leaves from their stems.

9. 9

   Snip the Chives into short lengths. Keep the leaves bright and bruised as little as possible; they should look lively and smell intensely green, and if they wilt while you work, leave them out of direct heat and move quickly to the dressing.

   4 min
10. 10

    Heat the Extra Virgin Olive Oil in a large skillet over medium-high heat until it shimmers and slides quickly across the surface. Lay in the Chicken Breast and leave it undisturbed for about 5 minutes on the first side.

    10 min
11. 11

    Flip and cook for about 4 minutes more until the outside is deep golden and the meat feels firm with a little spring when pressed; if it sticks, give it another moment before trying again.

12. 12

    Rest and slice

    Move the Chicken Breast to a board and let it rest until the surface loses its sizzling heat and the juices stop running freely, about 5 minutes. The meat should feel relaxed and juicy, not tight; if you slice too soon, the cutting board will collect the juices instead of the chicken, so wait for it to settle before cutting.

    5 min
13. 13

    Add the Garlic Clove, Plain Greek Yogurt, Mayonnaise, Lemon Juice, Dijon Mustard, remaining Kosher Salt, remaining Black Pepper, and Water to the blender.

14. 14

    Add the Flat-Leaf Parsley, Basil, and Chives on top. Blend for about 45 seconds, stopping once or twice to scrape down the sides, until the dressing turns silky, pale green, and smooth enough to pour in a ribbon; if it seems too thick, blend in a little more Water until it loosens.

    2 min
15. 15

    Toss the Romaine Lettuce, Baby Spinach, Cucumber, and Scallions in a mixing bowl with enough dressing to lightly coat the leaves.

16. 16

    Fold in the Avocado and sliced Chicken Breast. Use a gentle lifting motion so the avocado stays intact and the greens remain crisp; the salad is ready when everything looks glossy but not wet, and no dressing pools at the bottom of the bowl.

    3 min
17. 17

    Plate and serve

    Pile the salad into a wide bowl and let some chicken, avocado, and leaves sit up high so the textures are visible. The dressing should cling in a pale green sheen and the herbs should read as fresh flecks throughout; if the bowl looks crowded, lift a few leaves with your fingers to give it a looser, more inviting shape.

    1 min

Nutrition per serving