Green Goddess Chicken Salad
A fresh and creamy chicken salad with crisp greens and a bright green goddess dressing, complemented by crunchy baked quinoa for texture and flavor.
Equipment
- 1 oven for baking quinoa
- 1 baking sheet
- 1 blender for dressing
- 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 tablespoon olive oil
- Pinch of salt
- 1/2 cup Greek yogurt or mayonnaise
- 1/4 cup fresh parsley
- 2 tablespoons fresh basil
- 2 tablespoons fresh chives
- 1 small garlic clove
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F.
- 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 crisp.
- Combine yogurt or mayonnaise, parsley, basil, chives, garlic, lemon juice, olive oil, salt, and pepper in a blender.
- Blend the dressing until smooth and vibrant green.
- In a large bowl, mix together greens, chicken, cucumber, tomatoes, avocado, and red onion.
- Drizzle the green goddess dressing over the salad and toss gently to combine.
- Top the salad with the crunchy quinoa and serve immediately.
Notes
- Use grilled shrimp or salmon instead of chicken for variation.
- Sprinkle feta or Parmesan cheese for extra flavor.
- Salad works well as a wrap or sandwich filling.
- Store dressing separately for up to 3 days refrigerated.
- Crunchy quinoa can be made ahead and kept airtight.