Green Goddess Salad Recipe
User Reviews
5
Green Goddess Salad Recipe
Description
This salad is built around a base of field greens and romaine lettuce, layered with protein-rich rotisserie chicken pieces and a medley of vegetables including sliced red onion, edamame, cucumber, radishes, and pea tendrils. Hard or medium-boiled eggs sliced in halves add richness, while crisp chopped bacon contributes savory crunch. Creamy avocados and cooked farro introduce smoothness and chewiness, rounding out the textures.
The Green Goddess dressing combines yogurt and milk with fresh green onion, basil, parsley, and tarragon, along with garlic, honey, lemon juice, and white wine vinegar to create a fresh, herbaceous, and slightly tangy sauce that ties the salad ingredients together. The salad is served dressed or with the dressing on the side to preserve ingredient freshness.
This salad can be made in advance up to one day before assembling. Ingredients such as avocado are best added just prior to serving. The salad stores well undressed in the refrigerator for up to three days, allowing flexibility in preparation and serving. Ingredient substitutions can be made to suit personal tastes or ingredient availability without significantly altering the salad’s character.
Ingredients
For the Dressing:
- 1 ½ cups yogurt
- 1/3 cup milk
- ½ cup green onion fresh
- ½ cup basil fresh leaves
- ½ cup parsley fresh leaves
- 2 tablespoons tarragon fresh leaves
- 4 garlic cloves
- 1 tablespoon honey
- lemon juice of ½ lemon
- 1 tablespoon white wine vinegar
- salt fresh cracked, to taste
- black pepper fresh cracked, to taste
For the Salad:
- 5 cups field greens leaves
- 5 cups romaine lettuce leaves
- 1 rotisserie chicken torn or cut into bite size pieces
- ½ red onion peeled, thinly sliced
- 1 cup edamame
- ½ cucumber sliced
- 3 radish sliced
- 6 egg peeled and cut in ½, medium boiled
- 2 cups pea tendrils
- 3 Bacon chopped, crisp, cooked strips
- 2 peeled seeded and sliced avocados
- 1 to 2 cups farro cooked
- microgreens for garnish
Instructions
- Add all the ingredients for the dressing to a blender and blend on medium speed until smooth and combined. Serve or cover and keep it in the refrigerator until it’s ready to be used.
- Prepare the farro and then chill it until cool.
- Make the medium boiled or hard-boiled eggs. Chill them in an ice bath and then peel and slice them.
- Cut the chicken into edible sized pieces
- Place the greens in a large salad bowl.
- Evenly spread out or layer on the chicken.
- Next, place on the onions, edamame, cucumbers, radishes, and eggs.
- Now place on the pea tendrils, bacon, avocados, farro, and microgreens.
- Serve alongside the dressing.
Notes
- Prepare the salad up to 1 day ahead, keeping it undressed until just before serving to preserve freshness.
- Slice avocado just before serving to prevent browning and maintain texture.
- Store undressed salad covered in the refrigerator for up to 3 days; this salad does not freeze well.
- Feel free to adjust or swap salad ingredients according to preference or availability.
- The salad is versatile and can be tailored with as many or as few ingredients as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Calories | 516kcal | 26% |
| Carbohydrates | 35g | 12% |
| Protein | 49g | 98% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 268mg | 89% |
| Sodium | 711mg | 30% |
| Potassium | 1029mg | 22% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 3381IU | 68% |
| Vitamin C | 57mg | 63% |
| Calcium | 197mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
