Green Goddess Chicken Salad (LC)
Ingredients
For the Green Goddess Dressing:
- 1 tbsp full-fat Greek yoghurt
- 1 heaped tsp mayonnaise
- Small handful of fresh parsley, finely chopped (or ½ tsp dried parsley)
- Small handful of fresh basil, finely chopped (or ½ tsp dried basil)
- Small handful of fresh dill, finely chopped (or ½ tsp dried dill)
- Few sprigs of fresh chives, finely chopped (or ½ tsp dried chives)
- Squeeze of lemon juice
- ½ tsp garlic powder
- Black pepper, to taste
- Pinch of salt
For the salad:
- ¼ cucumber, diced
- ¼ celery stick, diced
- ½ small avocado (or ¼ large), diced
- 2 spring onions, finely sliced
- 3 tbsp frozen peas, defrosted (or fresh garden peas)
- 100-130g cooked chicken fillets, sliced or shredded
- Black pepper, to taste
- Large handful of rocket or mixed salad leaves
- Squeeze of lemon juice
Instructions
In a small bowl, combine the Greek yoghurt, mayonnaise, parsley, basil, dill, chives, lemon juice, garlic powder, black pepper and a pinch of salt. Stir until smooth and well combined. Taste and adjust if needed, adding a little more lemon juice for freshness or extra herbs if preferred.
Add the cucumber, celery, avocado, spring onions and peas to a large bowl.
Add the cooked chicken and season with black pepper.
Pour over the Green Goddess dressing and gently toss everything together until evenly coated.
Place the rocket or mixed salad leaves into a serving bowl and spoon the chicken mixture on top. Squeeze over lemon juice and serve immediately.
Note - This recipe is perfect for meal prep. Prepare everything in advance and store in an airtight container in the fridge for up to 3 days. For the freshest flavour and texture, add the avocado just before serving to prevent browning.