This Green Goddess Salad recipe is jam-packed with fresh vegetables, chicken, and an amazing homemade green goddess salad dressing.
Servings: 8
Prep Time: 20 minutesminutes
Cook Time: 35 minutesminutes
Total Time: 55 minutesminutes
Ingredients
For the Dressing:
1 ½cupsyogurt
1/3cupmilk
½cupfresh green onions
½cupfresh basil leaves
½cupfresh parsley leaves
2tablespoonsfresh tarragon leaves
4garlic cloves
1tablespoonhoney
juice of ½ lemon
1tablespoonwhite wine vinegar
salt and fresh cracked pepper to taste
For the Salad:
5cupsfield greens and romaine lettuce leaves
1rotisserie chicken, torn or cut into bite size pieces
½peeled and thinly sliced red onion
1cupedamame
½sliced cucumber
3sliced radishes
6medium boiled eggs, peeled and cut in ½
2cupspea tendrils
3chopped crisp cooked bacon strips
2peeled, seeded and sliced avocados
1 to 2cupsof cooked Farro
micro greens for garnish
Instructions
Add all the ingredients for the dressing to a blender and blend on medium speed until smooth and combined. Serve or cover and keep it in the refrigerator until it’s ready to be used.
Prepare the farro and then chill it until cool.
Make the medium boiled or hard-boiled eggs. Chill them in an ice bath and then peel and slice them.
Cut the chicken into edible sized pieces
Place the greens in a large salad bowl.
Evenly spread out or layer on the chicken.
Next, place on the onions, edamame, cucumbers, radishes, and eggs.
Now place on the pea tendrils, bacon, avocados, farro, and microgreens.
Serve alongside the dressing.
Notes
Make-Ahead: You can make this spring salad up to 1 day before. Just be sure it is not yet mixed with the dressing. In addition, it would be best to wait to slice the avocado for serving.How to Store: Cover and keep it in the refrigerator undressed for up to 3 days. This will not freeze.Feel free to swap out or remove any salad ingredients to what you’d like.This salad is much more malleable and can be made with whatever or how many ever of the ingredients you’d like. Make this salad work for you and your liking.