Green Goddess Salad
User Reviews
5
Green Goddess Salad
Description
The Green Goddess Salad features a base of romaine and bib lettuces with fresh cilantro and dill providing an aromatic herbal note. Slices of cucumber and avocado add crunch and creaminess, while optional feta cheese offers a tangy contrast. The chicken breast is marinated briefly with olive oil, Dijon mustard, garlic, salt, and pepper, then pan-seared to a golden brown and sliced into strips, bringing hearty protein to the salad. The dressing blends cilantro, Greek yogurt, olive oil, lime juice, salt, and cumin into a smooth, bright dressing that complements the green vegetables and chicken. Tossing the salad with this dressing ensures all ingredients are well coated and flavorful.
Serving this salad immediately after assembling allows the lettuce to stay crisp and the avocado to retain its texture. Its combination of fresh vegetables and protein makes this salad substantial enough for a main course, or it can be served as a side dish alongside other meals.
According to the notes, the dressing can be prepared up to a week in advance, and most of the salad can be assembled a day ahead, making it convenient for meal prep.
Ingredients
Salad
- 1 romaine lettuce head
- ½ Bib lettuce
- ¼ cup cilantro fresh
- ¼ cup dill fresh
- 1 English cucumber sliced
- 1 avocado sliced
- 2 tablespoons feta cheese optional
Chicken
- 1 pound chicken breast boneless, skinless
- ¼ cup olive oil divided
- 1 tablespoon Dijon mustard optional
- 3 garlic pressed, cloves
- ½ teaspoon salt
- ½ teaspoon black pepper
Cilantro Yogurt Dressing
- ½ cup cilantro fresh
- ½ cup Greek yogurt 2% fat
- ¼ cup extra virgin olive oil
- 1 lime juiced
- ¼ teaspoon kosher salt
- ¼ teaspoon cumin
Instructions
- Make the Dressing: Blend all the salad dressing ingredients together in a blender or small food processor until smooth and creamy, and refrigerate until ready to use.
- Cook the Chicken: Season the chicken breast with the marinade, keeping a tablespoon of oil for the skillet. Heat the oil in a skillet over medium-high heat. Cook the chicken until both sides are golden brown, about 3-4 minutes per side. Once cooked, remove from the heat, allow to rest for 10 minutes, then slice into strips.
- Prepare the vegetables and place in a large salad bowl. Add the chicken strips on top. Pour the cilantro yogurt dressing over.
- Toss well until all the ingredients are coated with the dressing.
Notes
- The cilantro yogurt dressing can be made up to 7 days before serving and stored refrigerated.
- Prepare the salad vegetables and chicken up to one day in advance to save time on serving day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Calories | 516kcal | 26% |
| Carbohydrates | 11g | 4% |
| Protein | 30g | 60% |
| Fat | 40g | 62% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 82mg | 27% |
| Sodium | 728mg | 30% |
| Potassium | 880mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 1952IU | 39% |
| Vitamin C | 14mg | 16% |
| Calcium | 116mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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