Green Goddess Chicken Salad with Creamy Avocado Herb Dressing
This vibrant spring salad features tender grilled chicken breast draped in a luscious green goddess dressing made with fresh herbs, avocado, and tangy Greek yogurt. Crisp romaine, cucumber, and radishes add satisfying crunch to every forkful.
Ingredients
- 500g boneless, skinless chicken breast
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1 large head romaine lettuce, chopped
- 1 cucumber, sliced
- 6 radishes, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 ripe avocado
- 150g Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 30g fresh basil leaves
- 20g fresh chives
- 15g fresh parsley
- 2 tablespoons water
- 4 tablespoons toasted pumpkin seeds
Instructions
Season chicken breasts with olive oil, garlic powder, salt, and pepper on both sides.
Heat a grill pan or skillet over medium-high heat. Cook chicken for 6-7 minutes per side until the internal temperature reaches 74°C (165°F) when measured with a meat thermometer at the thickest part.
Remove chicken from heat and let rest for 5 minutes before slicing into strips.
For the green goddess dressing, combine avocado, Greek yogurt, lemon juice, minced garlic, basil, chives, parsley, and water in a blender or food processor. Blend until smooth and creamy. Season with salt and pepper to taste.
Arrange chopped romaine lettuce in a large serving bowl or divide among four individual plates.
Top the lettuce with cucumber slices, radishes, and cherry tomatoes.
Arrange sliced chicken over the salad and drizzle generously with green goddess dressing.
Sprinkle with toasted pumpkin seeds and serve immediately.
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