Green Goddess Salad with Chicken and Avocado
This easy Green Goddess Salad is my protein packed take on the viral recipe. It's crunchy, delicious, and refreshing and so simple to make.
Servings: 2 servings
Calories: 627kcal
Equipment
- 1 large sauté pan or skillet with a lid
- 1 large bowl
Ingredients
Salad
- 1 lb chicken breast (about 2 large breasts)
- 1 tsp dried parsley
- 1 tsp garlic powder
- 1 tsp freshly cracked black pepper
- ¾ tsp salt
- Cooking spray (see Note 1)
- 5 cups green cabbage, finely chopped (about ½ a medium head of cabbage)
- 1 large English cucumber, finely chopped
- 1 bunch green onions, green parts only, thinly sliced (save the white parts for the dressing!)
- 1 medium avocado, diced
Green Goddess Dressing
- 1 bunch green onions, white parts only, roughly chopped
- 2 cloves garlic
- 1 packed cup fresh basil or dill (see Note 2)
- Juice of 1 large lemon (about ¼ cup)
- Zest of 1 large lemon (about 1 tsp)
- 2 tbsp roasted sunflower seeds
- ½ cup silken tofu (see Note 3)
- 2 tbsp nutritional yeast
- Salt and freshly cracked black pepper, to taste
Instructions
Salad
- Season the chicken breast on both sides with the dried parsley, garlic powder, freshly cracked black pepper and salt
- Heat a sauté pan or skillet over medium high heat and add the cooking spray
- Sear the chicken on each side for 1 minute, then reduce heat to medium low and cover with a lid
- Cook for 10-12 minutes or until cooked through then remove from heat and set aside to cool
- Chop cabbage and cucumber into very small pieces then add to a large bowl along with the green onions (I prefer to add the avocado at the end so it doesn't end up mashed into the salad)
- Once the chicken has cooled, chop into bite sized pieces and add to the bowl (alternatively, you can slice the chicken and place it on top of the salad)
Green Goddess Dressing
- Combine the white parts of the green onions, basil or dill, lemon juice, lemon zest, sunflower seeds, garlic and silken tofu in a food processor or blender and blend until smooth
- Season with salt and freshly cracked black pepper to taste
- Pour the dressing over the salad and toss until the vegetables are well coated, then add the avocado and gently toss again until combined
- Serve on its own or with tortilla chips or crackers of choice for dipping
Notes
Note 1: I like to cook my chicken breast in a pan for this recipe, but you can also air fry it, bake it or even use rotisserie chicken for a quicker option. I keep the seasoning simple with just dried parsley, garlic powder, salt and pepper but you can use any mix of spices you like.
Note 2: I love to use fresh herbs in the dressing. My favorites are fresh basil and fresh dill, but spinach works great too if you don't have fresh herbs on hand. You can also use a mix of 2 or 3.
Note 3: Silken tofu makes the dressing thick and creamy without adding oil. You won't even know it's in there!
Note 4: This recipe is based on the original viral Green Goddess Salad recipe, which was shared by Baked by Melissa. Credit for the idea and inspiration goes to her.
Nutrition Facts in the recipe card below are calculated automatically and may be inaccurate. For more accurate nutrition information, refer to the macros below. Macros in the Recipe Notes section are calculated using a Macro Calculation App but will differ slightly based on ingredients used in individual variations. Nutritional information for this recipe is based on one serving.
Macros per serving: 575 calories/34g carbs/66g protein/20g fat
Nutrition
Calories: 627kcal | Carbohydrates: 34g | Protein: 63g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 145mg | Sodium: 1274mg | Potassium: 2272mg | Fiber: 17g | Sugar: 10g | Vitamin A: 777IU | Vitamin C: 91mg | Calcium: 177mg | Iron: 5mg