Green Goddess Salad with Chicken
In this cucumber, tomato, Swiss and chicken salad recipe, a healthy green goddess dressing is made from avocado, buttermilk and herbs. Any extra dressing is delicious served over grilled chicken or flaky white fish, such as cod or flounder.
Servings
1 serving, about 5 cups salad
Prep Time
15 minutes
Total Time
15 minutes
Ingredients
Dressing
- 1avocado, peeled and pitted
- 1 1/2cups buttermilk
- 1/4cup fresh chopped herbs (such as tarragon, sorrel, mint, parsley and/or cilantro)
- 2tablespoons rice vinegar
- 1/2teaspoon salt
Salad
- 3cups chopped romaine lettuce
- 1cup sliced cucumber
- 3ounces sliced (or diced) cooked boneless, skinless chicken breast
- 1/2cup diced low-fat Swiss cheese (2 ounces)
- 6cherry tomatoes, halved if desired
Instructions
- To prepare dressing: Place avocado, buttermilk, herbs, vinegar and salt in a blender and puree until smooth. (Makes about 1 3/4 cups dressing.)
- To prepare salad: Toss lettuce and cucumber in a bowl with 1 tablespoon of the dressing. Top with chicken, cheese and tomatoes. (Refrigerate the extra dressing for up to 3 days.)
Tips
To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. (8 ounces raw boneless, skinless chicken breast yields about 1 cup shredded cooked chicken)
Cover and refrigerate leftover dressing for up to 3 days.
Nutrition Facts
Per serving (recipe makes 1 serving, about 5 cups salad)
| Calories | 293kcal |
|---|---|
| Carbohydrate Total | 14g |
| Total Sugars | 7g |
| Added Sugars | 0g |
| Fiber | 6g |
| Total Fat | 7g |
| Saturated Fat | 3g |
| Mono Saturated Fat | 2g |
| Cholesterol | 83mg |
| Sodium | 275mg |
| Protein | 43g |
| Potassium | 1045mg |
| Calcium | 634mg |
| Chromium | 3mcg |
| Folate | 236mcg |
| Omega-6 | 1g |
| Vitamin E | 2mg |
| Zinc | 4mg |
| Vitamin B3 | 11mg |
