Nothing’s better in Summer than a salad, and this Green Goddess recipe is a real standout. Even better, it’s an original recipe from our head chef, Kyle!
Ingredients
For chicken
- 1 pound of chicken breast cut into square inch cubes
- 1-2 Tablespoons of olive oil (for cooking chicken
- 1 Tablespoon each of the following: salt, pepper, garlic powder, dried oregano
- 1 Teaspoon smoked paprika
For salad
- 1-2 heads of romaine lettuce washed thoroughly and chopped
- ½-1 red onion very thinly sliced
- 1 cucumber, halved and sliced thin
- Sliced avocado
- Croutons of choice
- Cheese of choice
(Note: It IS a salad, so add more veggies as you see fit, this is just how I prepare it.)
For dressing
- 1 cup full fat Plain Greek Yogurt
- ½ cup good olive oil
- Juice and zest of 1 small lemon
- Fresh herbs: I use mint, dill, tarragon, cilantro and parsley, but any fresh herbs you like will work, just make sure to include parsley and dill. Roughly one cup of each. Adjust to your flavor.
- 1 Tablespoon of capers with brine
- Salt and pepper to taste
Instructions
- Toss chicken in olive oil and seasoning, set aside to marinate for ten minutes or more
- Heat a large skillet over med/high heat
- Add chicken to pan and sauté until golden brown on the outside and the juices run clear (minimum internal temperature of 165*F)
- Remove pan from heat and let chicken rest while making dressing
- Combine all ingredients for dressing (except the oil) in a food processor or blender and blend until smooth. Dressing will be thick.
- Drizzle in olive oil and stir to combine. If dressing is too thick stir in very cold water a tablespoon at a time until dressing is desired consistency
- Split salad ingredients between 2-4 bowls, depending on how many people you are serving. Remember to always make salad in a larger bowl than you think you need!
- Spoon dressing over salad and top with cooked chicken
- Top with cheese of choice. Feta is a good option, goat cheese, or my favorite: freshly grated parmesan
- Enjoy immediately, preferably with a piece of grilled bread or garlic bread!
Original recipe by Kyle Speers
Yield: 2-4 servings Prep time: 15 min Cook time: 5-10 min Total time: 25-30 min
