Perfect for a healthy lunch or a light, nutritious dinner, this salad is not just a meal, but an experience that delights the senses and nourishes the soul. The star of the show is the luxurious Green Goddess dressing, a blend of ripe avocado, tangy Greek-style yoghurt and a medley of fresh herbs, creating a dressing that’s both rich and refreshing.
Ingredients:
- 2 tbsp neutral tasting oil (optional)
- 4 chicken breasts, cooked and cut into slices
- 2 sticks of celery, finely sliced
- 1 round lettuce or 2 Little Gem lettuces, leaves separated
- 200g radishes, thinly sliced
- 1 green apple, cored and thinly sliced
- 1 cucumber, finely sliced
- 1 large avocado, stoned, peeled and roughly chopped
For the Green Goddess dressing:
- 1 large avocado, seeded, peeled and coarsely chopped
- 200g Greek-style yoghurt
- 15g chives, roughly chopped
- 15g dill, roughly chopped
- 15g parsley, roughly chopped
- 3 spring onions, roughly chopped
- 4 tbsp rice vinegar
- 3 tablespoons extra virgin olive oil
- 1 large clove of garlic, crushed
- Juice of 1 lemon (keep the zest for garnish)
Method of cooking:
If you’re using raw chicken breasts, heat the neutral-tasting oil in a frying pan over a medium heat. Season the chicken with salt and pepper and cook until golden and no longer pink in the middle. When cooked, cut the chicken into slices and set aside.
If you’re using pre-cooked chicken, just slice and set aside.
In a large bowl, combine the sliced celery, lettuce leaves, radishes, green apple, cucumber and avocado.
Add the sliced chicken to the bowl.
In a blender or food processor, combine the avocado, Greek yoghurt, chives, dill, parsley, spring onions, rice vinegar, extra virgin olive oil, crushed garlic and lemon juice.
Blend until smooth and creamy.
Pour the dressing over the salad ingredients and toss gently to coat evenly.
Transfer to a serving platter or individual plates.
Garnish with lemon zest and additional herbs if desired.
