Green goddess salad with grilled chicken
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
 
A delicious mixed green salad with home made green goddess dressing and grilled chicken makes a satisifying meal.
Course: Appetizer, Main Dish
Cuisine: American
Servings: 4 people
Author: Michelle Barsness
Ingredients
Green Goddess Dressing
  • 1/2 cup mayonaise
  • 1/4 cup sour cream
  • 1/2 clove garlic crushed
  • 1 tbsp green onions diced
  • 1 tbsp champagne vinegar or white wine vinegar
  • 1 1/4 tsp anchovy paste
  • 1 1/4 tsp lemon juice
  • 1/4 tsp freshly ground black pepper
Garden Salad
  • 1/2 to 1 head red leaf lettuce
  • 1 cup baby arugula
  • 1 to 2 small fresh garden tomatoes sliced or quartered
  • 1 green onion chopped
  • handful red or green grapes cut in half or whole
Grilled Chicken Breast
  • 2 large chicken breasts cut in half lengthwise
  • 2 tbsp extra virgin olive oil
  • 1 pinch sea salt and pepper to taste
Instructions
Green goddess salad dressing
  1. Combine all the salad dressing ingredients in a medium sized bowl and whisk until it’s smooth. Cover with plastic wrap or store in a small jar and chill for at least 30 minutes. This allows the flavors to combine. It will also keep in the fridge for about 10 days.
Salad
  1. Wash, cut and prepare salad vegetables. Place into a large bowl and toss.
Grilled chicken breast
  1. Get your grill nice and hot. Prepare the chicken breasts removing any excess fat and by slicing them in half lengthwise right down the middle of the breast. Pour a little olive oil on each breast and with your clean hands, gently coat each breast with the oil on both sides. Wash your hands thoroughly and then season the breasts with sea salt and pepper to taste. Grill the breasts until done, a few minutes each side. Place the chicken on a platter and cover with foil to rest while you finish the salad.
  2. Toss the salad in some of the green goddess dressing, about 1 to 2 tbsps (to taste). You’ll have lots left over for other salads. Top the salad with the freshly grilled chicken. Alternatively, you can cut the chicken up into bite sized pieces, add it to the bowl and toss. This lightly coats the chicken with the dressing.
Recipe Notes

The key to a fantastic salad is to make sure your mixed greens are fresh and hydrated. If they look a little limp, soak them for several minutes in icy cold water before rinsing, shaking off excess water and storing. Wrap in paper towels, then the plastic bag and they will store longer in the fridge.