Green Goddess Chicken Salad
Ingredients
The chicken
-
3
pieces
chicken breasts (bone-in, skin on, about 12 ounces each)
-
½
small
onion (peeled)
-
4
large cloves
garlic (peeled and smashed)
-
1
tablespoon
salt (kosher)
The dressing
-
½
cup
Greek yogurt (unsweetened, plain, whole milk)
-
1
cup
parsley (flat-leaf preferred)
-
3
tablespoons
chives (fresh and chopped)
-
2
tablespoons
basil (fresh)
-
2
tablespoons
dill (fresh)
-
1
piece
green onion (chopped)
-
2
tablespoons
lemon juice (freshly squeezed)
-
1
teaspoon
anchovy paste (or 2 anchovy fillets)
-
½
cup
olive oil
-
¾
teaspoon
sea salt
-
to taste
pepper
The salad
-
1
head
romaine lettuce (leaves washed, dried, and left whole or about 3 cups of chopped standard Romaine)
-
1
piece
cucumber (chopped)
-
2
stalks
celery (sliced)
-
¼
cup
red onion (diced)
-
¼
cup
capers (drained)
Instructions
- Place the chicken in a saucepan with the onion, garlic, and salt, covering with water.
- Bring to a boil, then reduce heat to low, cover, and simmer until chicken is cooked through, about 25 minutes.
- Allow chicken to cool in the poaching liquid for about 15 minutes.
- Remove the skin and bones, then shred the meat into large pieces and set aside in a large bowl.
- In a food processor, combine all dressing ingredients except for oil, salt, and pepper.
- With the motor running, slowly pour in the olive oil, then adjust salt and pepper to taste.
- Toss the lettuce with enough dressing to coat lightly.
- Add the remaining salad components and the chicken on top of the lettuce, serving with extra dressing on the side.
Nutrition Facts (estimated)
Servings
6
Calories
341
Total fat
22g
Total carbohydrates
9g
Total protein
29g
Sodium
1856mg
Cholesterol
74mg
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