Spring is finally here. You want something fresh and light for lunch. This Green Goddess Chicken Salad is the perfect choice for your table.
It is bright, creamy, and very satisfying. This recipe delivers a healthy reset that actually tastes amazing. You will love the vibrant green color in every bowl.
Why You’ll Love This Recipe
This recipe is a total winner for busy families. It packs over 40g of protein per serving. This keeps you full all afternoon long.
It uses Greek yogurt instead of heavy mayo. This makes the dressing extra creamy and nutritious. It is perfect for your weekly meal prep routine.
Simple Method
Making this salad is very easy and fast. You just cook the chicken and blend the sauce. It takes under 40 minutes from start to finish.
Even beginners can master this blender dressing. It feels like a fancy cafe meal at home. You can do this with minimal effort tonight.
Ingredients You’ll Need
Most of these are fresh staples you might already have. The garden-fresh herbs make all the difference here.
- 450g boneless skinless chicken breast
- 200g non-fat Greek yogurt
- 1 medium ripe avocado
- 30g fresh baby spinach
- 15g fresh basil leaves
- 15g fresh flat-leaf parsley
- 1 clove garlic, minced
- 30ml fresh lemon juice
- 15ml extra virgin olive oil
- 150g cooked shelled edamame
- 200g English cucumber, diced
- 400g mixed spring greens
- 5g sea salt
- 2g cracked black pepper
Step-by-Step Directions
- Season chicken with half the salt and pepper.
- Grill or poach chicken to 74°C (165°F).
- Let chicken rest for 5 minutes then dice.
- Place yogurt, avocado, and herbs in a blender.
- Add spinach, garlic, lemon juice, and olive oil.
- Pulse until the dressing is vibrant and smooth.
- Mix chicken, edamame, and cucumber in a bowl.
- Fold in the dressing until evenly coated.
- Serve over a bed of mixed spring greens.
Best Ways to Enjoy It
Serve this warm or chilled in large bowls. It looks beautiful for a leisurely weekend brunch. Add some whole-grain crackers for a nice crunch.
You can also stuff this into a wrap. It makes a great portable lunch for work. Sit outside and enjoy the spring sunshine while eating.
Storage & Reheating
Store the chicken mixture in an airtight container. It stays fresh for up to three days. Keep the spring greens in a separate bag.
Do not freeze this salad as it contains avocado. The dressing is best eaten fresh or cold. This makes weekday lunches so much easier for you.
Tips for Best Results
- Use a very ripe avocado for maximum creaminess.
- Don’t skip the fresh lemon juice for brightness.
- Poach the chicken for a very tender texture.
- Double the herbs if you want more flavor.
- For meal prep, keep dressing on the side.
- Add a pinch of chili flakes for heat.
- Dry your greens thoroughly before serving.
Ways to Switch It Up
- Swap chicken for grilled shrimp or tofu.
- Use dairy-free yogurt for a vegan-friendly version.
- In summer, swap cucumber for fresh zucchini slices.
- Add pumpkin seeds for an extra protein boost.
Common Questions
Can I use rotisserie chicken?
Yes, that is a great time-saving shortcut. Just shred the meat and toss with dressing. It makes this even faster for weeknights.
Will my kids eat this?
The flavor is very mild and creamy. Most kids love the fun bright green color. You can serve it with their favorite chips.
I hope this fresh Green Goddess Chicken Salad brightens your day. It is the perfect way to feel energized this spring. Give it a try and enjoy every bite!
— Lidia
High Protein Green Goddess Chicken Salad
Ingredients
- 450 g boneless skinless chicken breast
- 200 g non -fat Greek yogurt
- 1 medium ripe avocado
- 30 g fresh baby spinach
- 15 g fresh basil leaves
- 15 g fresh flat-leaf parsley
- 1 clove garlic , minced
- 30 ml fresh lemon juice
- 15 ml extra virgin olive oil
- 150 g cooked shelled edamame
- 200 g English cucumber, diced
- 400 g mixed spring greens
- 5 g sea salt
- 2 g cracked black pepper
Instructions
- Season chicken breasts with half of the salt and pepper. Grill or poach until the internal temperature reaches 74°C (165°F), then let rest for 5 minutes before dicing into 2cm cubes.
- Prepare the dressing by placing Greek yogurt, avocado, spinach, basil, parsley, garlic, lemon juice, olive oil, and remaining salt and pepper into a high-speed blender.
- Pulse the blender until the dressing reached a smooth, emulsified consistency with a vibrant green hue.
- In a large stainless steel mixing bowl, combine the diced chicken, cooked edamame, and diced cucumber.
- Pour the green goddess dressing over the chicken mixture and fold gently with a spatula until all components are evenly coated.
- Arrange the mixed spring greens into two serving bowls as a base.
- Top each bowl with equal portions of the dressed chicken mixture and serve immediately.
