Green Goddess Avocado Chicken Salad

Name: Green Goddess Avocado Chicken Salad
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 4
Ingredients: 4 chicken breasts or cooked chicken breasts, sliced; 2 sticks celery, thinly sliced; 1 head round lettuce leaves, separated, or Little Gem lettuces; 200 g radishes, thinly sliced; 1 green apple, cored and thinly sliced; 1 cucumber, thinly sliced; 1 large avocado, peeled, pitted, and roughly chopped; 15 g chives, roughly chopped; 15 g dill, roughly chopped; 15 g parsley, roughly chopped; 3 spring onions, roughly chopped; 1 clove garlic, crushed; 200 g Greek-style yogurt; 4 tbsp rice vinegar; 3 tbsp extra-virgin olive oil; 2 tbsp neutral-tasting oil; 1 lemon juice

This green goddess avocado chicken salad is crisp, creamy, and packed with fresh herbs. Tender chicken, crunchy vegetables, and a tangy avocado-yogurt dressing make it a satisfying lunch or light dinner.

Servings4 Portions

Prep Time20 Mins

Cook Time16 Mins

Difficulty

Easy

Ingredients

chicken breasts or cooked chicken breasts, sliced
4
celery, thinly sliced
2 sticks
round lettuce leaves, separated, or Little Gem lettuces
1 head
radishes, thinly sliced
200 g
green apple, cored and thinly sliced
1
cucumber, thinly sliced
1
avocado, peeled, pitted, and roughly chopped
1 large
chives, roughly chopped
15 g
dill, roughly chopped
15 g
parsley, roughly chopped
15 g
spring onions, roughly chopped
3
garlic, crushed
1 clove
Greek-style yogurt
200 g
rice vinegar
4 tbsp
extra-virgin olive oil
3 tbsp
neutral-tasting oil
2 tbsp
lemon juice
1

Step-by-Step Instructions

If you are starting with raw chicken, heat the neutral oil in a large frying pan over medium-high heat. Season the chicken breasts with salt and black pepper, then cook for 7 to 8 minutes per side, covering the pan for the last 5 minutes, until the chicken is fully cooked through. Transfer to a board and let rest for 10 minutes before slicing. If using pre-cooked chicken, simply slice it and set aside.

Make the dressing by blending the avocado, Greek-style yogurt, chives, dill, parsley, spring onions, rice vinegar, olive oil, crushed garlic, and 1 tbsp lemon juice until smooth and creamy. Season to taste with salt and black pepper. If the dressing is too thick, blend in cold water 1 tbsp at a time until it reaches a pourable consistency.

Toss the sliced chicken with 4 tbsp of the dressing. Arrange the celery, lettuce, radishes, green apple, and cucumber on a large serving platter or divide among bowls. Top with the dressed chicken, spoon over more dressing to taste, and finish with a little lemon zest and extra black pepper before serving.

Chef's Tips

Cooked rotisserie chicken works well if you want to save time. For the best texture, add the dressing just before serving so the lettuce stays crisp. Leftover dressing can be refrigerated in an airtight container for up to 2 days; press plastic wrap directly onto the surface to help prevent the avocado from browning.