Green Goddess Chicken Salad
Fresh and creamy chicken salad with herby green goddess dressing, crisp greens, and crunchy baked quinoa, perfect for a healthy and satisfying meal.
Equipment
- 1 oven preheat to 400°F
- 1 baking sheet
- 1 blender
- 1 large bowl
Ingredients
- 2 cups cooked chicken breast chopped or shredded
- 5 cups mixed greens romaine, arugula, spinach
- 1 cup cucumber diced
- 1/2 cup cherry tomatoes halved
- 1/2 avocado sliced
- 1/4 cup red onion thinly sliced
- 1 cup cooked quinoa
- 1 tbsp olive oil
- Pinch of salt
- 1/2 cup Greek yogurt or mayonnaise
- 1/4 cup fresh parsley
- 2 tbsp fresh basil
- 2 tbsp fresh chives
- 1 small garlic clove
- 1 tbsp lemon juice
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss cooked quinoa with olive oil and a pinch of salt.
- Spread quinoa on a baking sheet and bake for 18 to 22 minutes, stirring once, until golden and crispy.
- Combine Greek yogurt or mayonnaise, fresh parsley, basil, chives, garlic, lemon juice, olive oil, salt, and pepper in a blender.
- Blend until smooth and vibrant green.
- In a large bowl, combine mixed greens, chicken, cucumber, cherry tomatoes, avocado, and red onion.
- Drizzle the green goddess dressing over the salad and toss gently to coat.
- Top the salad with crunchy quinoa and serve immediately.
Notes
- Add grilled shrimp or salmon for extra protein.
- Sprinkle with feta or Parmesan cheese for more flavor.
- Use as a wrap filling or sandwich stuffing for a portable meal.