5 from 36 votes
Green Goddess Salad Recipe
The Green Goddess Salad offers a layered combination of mixed greens, romaine, rotisserie chicken, and assorted vegetables topped with a creamy, herb-forward yogurt dressing. Ingredients like edamame, radish, eggs, bacon, avocado, and cooked farro add texture and flavor diversity. The dressing blends herbs, garlic, honey, lemon, and vinegar for brightness and depth to complement the fresh components.
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings:
8
Calories:
516 kcal
Course:
Salad
Cuisine:
American
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
- black pepper fresh cracked, to taste
- salt 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 516
% 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.