Herb-yogurt dressed chicken over fresh greens with tomatoes, cucumber, and avocado. Light, refreshing, and ready in under 40 minutes.
# What You Need:
→ Chicken
01 - 1 lb boneless, skinless chicken breasts
02 - 1 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 tsp black pepper
→ Green Goddess Dressing
05 - 2/3 cup Greek yogurt
06 - 2 tbsp mayonnaise
07 - 2 tbsp fresh lemon juice
08 - 2 tbsp extra-virgin olive oil
09 - 1 clove garlic, minced
10 - 2 anchovy fillets, optional, finely chopped
11 - 1/2 cup fresh parsley, chopped
12 - 1/4 cup fresh chives, chopped
13 - 1/4 cup fresh tarragon or basil, chopped
14 - Salt and pepper to taste
→ Salad
15 - 4 cups mixed salad greens
16 - 1 cup cherry tomatoes, halved
17 - 1 small cucumber, sliced
18 - 1 small avocado, sliced
# Steps:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Rub chicken breasts with olive oil, salt, and pepper. Place on the prepared tray and bake for 15 minutes until cooked through. Let rest for 5 minutes, then cut into 3/4-inch chunks.
03 - While chicken bakes, combine Greek yogurt, mayonnaise, lemon juice, olive oil, garlic, anchovies if using, parsley, chives, and tarragon or basil in a blender or food processor. Blend until smooth and season with salt and pepper to taste.
04 - In a large bowl, toss the chicken chunks with half of the Green Goddess dressing until well coated.
05 - Arrange mixed greens, cherry tomatoes, cucumber, and avocado on a platter or individual plates. Top with the dressed chicken.
06 - Drizzle with remaining dressing as desired and serve immediately.
