Green Goddess Salad recipe is jam packed with fresh vegetables, rotisserie chicken and an amazing homemade green goddess salad dressing.
This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.
I am feeling so good, and this recipe is reaffirming what I’m doing. If you’ve just started to follow along, I’m in this 5-week cleanse coming off the holidays and this green goddess salad is keeping me on track.
My body is feeling great, my mental clarity and I’ve killed the afternoon coffee, for the most part anyways. Now I can’t promise you that this detox is going to continue, but once you taste this you’ll forget all about the cleanse because dude is it good!
HOW TO MAKE THE DRESSING
The dressing is so good, and I am shocked at how well mine turned out, considering it’s the healthy version. A traditional green goddess dressing uses mayonnaise as its base, but I went with yogurt and it’s incredible.
If I had to put my finger on it, I would say my green goddess dressing recipe tastes like a healthy ranch. The best part about the dressing is just how easy it is to make!
- STEP 1: Add your yogurt, milk, herbs, garlic, lemon juice, vinegar, salt and pepper to a blender.
- STEP 2: Blend on medium speed until the green goddess dressing is smooth.
- STEP 3: Chill the green goddess dressing recipe until it is ready to serve.
HOW TO MAKE THE SALAD
I actually never really had this until I ate the Panera version about a year ago. I love the flavors, knew it was healthy so of course I wanted to make it but with a ton of different vegetables and dressing.
I knew I wanted to add some Bob’s Red Mill Farro to the mix to have sort of a base. Farro is like a cross between brown rice and barley and it’s amazing in this dish. The next few things I wanted to add to the salad were rotisserie chicken, hard boiled eggs and bacon.
Yes, I know bacon isn’t too detox but it does pack a big punch to this even if using just a little bit.
As I stated in the video, it’s important to remember that once you have your base of greens, farro, dressing and chicken the game is wide open. My wife loves tons of ingredients in salads because well she loves veggies. I like to pack a ton of vegetables into salads because it looks beautiful, it’s an easy way to get more veggies and they enhance the it the flavor department.
I want to stress that you can absolutely get carried away in the ingredient department so remember to find things that are in season, on sale and what you like for this. In addition, you can absolutely swap out ingredients. Maybe you want to add peas instead of edamame, or perhaps you want to use green onions instead of red onions. Whatever the case may be, start with a base and add what you want from there!
The ingredients I added to my version in addition to the base are:
- medium boiled eggs
- sliced red onions
- sliced cucumbers
- sliced radishes
- chopped bacon
- pea tendrils
HOW TO SERVE IT
When I cook just about anything, I make sure I can feed 2 billion people, so serving this up in a gigantic bowl is a no brainer. My family always tells me it’s because I’m Italian and that’s why I make so much extra food with each recipe. At least I always have leftovers?
So, when I serve this I like to fan out the additional ingredients all over the top so that the people who are eating it can see all of the different options. I know it’s not a huge deal but sometimes if you pre-mix the salad you are going to get people who hate onions yell at you for mixing them in.
See, everyone’s happier this way!
If you love this recipe and have been following along with my detox, then check out the other recipes as a part of the collection!
Green Goddess Salad Recipe
For the Dressing:
- 1 ½ cups yogurt
- 1/3 cup milk
- ½ cup each fresh green onions basil leaves and parsley leaves
- 2 tablespoons fresh tarragon leaves
- 4 garlic cloves
- 1 tablespoon honey
- juice of ½ lemon
- 1 tablespoon white wine vinegar
- salt and fresh cracked pepper to taste
For the Salad:
- 5 cups field greens and romaine lettuce leaves
- 1 rotisserie chicken torn or cut into bite size pieces
- ½ peeled and thinly sliced red onion
- 1 cup edamame
- ½ sliced cucumber
- 3 sliced radishes
- 6 medium boiled eggs peeled and cut in ½
- 2 cups pea tendrils
- 3 chopped crisp cooked bacon strips
- 2 peeled seeded and sliced avocados
- 1 to 2 cups of cooked Bob’s Red Mill Farro
- micro greens for garnish.
- For the dressing: Add all of the ingredients to a blender and blend on medium speed until smooth and combined.
- Refrigerate until ready to serve.
- To Plate: Place the greens in a large salad bowl and evenly spread out or layer on the chicken, onions, edamame, cucumbers, radishes, eggs, pea tendrils, bacon, avocados, farro and micro greens.