Tender chicken tossed in creamy herb dressing with mixed greens, tomatoes, cucumber, and avocado.
# What You’ll Need:
→ 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, finely chopped (optional)
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 (romaine, arugula, spinach)
16 - 1 cup cherry tomatoes, halved
17 - 1 small cucumber, sliced
18 - 1 small avocado, sliced
# Directions:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper. Rub chicken breasts with olive oil, salt, and pepper.
02 - Place seasoned chicken on the prepared tray and bake for 15 minutes until cooked through. Remove from oven and let rest for 5 minutes, then cut into 3/4-inch chunks.
03 - Combine Greek yogurt, mayonnaise, lemon juice, 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 - Transfer chicken chunks to a large bowl and toss with half of the Green Goddess dressing until evenly coated.
05 - Arrange mixed greens, cherry tomatoes, cucumber slices, and avocado on a serving platter or individual plates. Top with dressed chicken.
06 - Drizzle remaining dressing over the salad as desired and serve immediately.
