Green goddess salad
Serves 4
Easy
Prep:
Cook:
plus resting
Make avocado the star of the show in this vibrant chicken salad, with lettuce, green apples, celery, cucumber and a creamy dressing
Skip to ingredients
Units:
- 2 tbsp neutral-tasting oil(optional)
- 4 chicken breastsor 4 cooked chicken breasts, sliced
- 2 sticks celeryfinely sliced
- 1 round lettuceleaves separated, or 2 Little Gem lettuces
- 200g radishesthinly sliced
- 1 green applecored and finely sliced
- 1 cucumberfinely sliced
- 1 large avocadopitted and peeled, roughly chopped
For the dressing
- 1 large avocadopitted and peeled, roughly chopped
- 200g Greek-style yogurt
- 15g chivesroughly chopped
- 15g dillroughly chopped
- 15g parsleyroughly chopped
- 3 spring onionsroughly chopped
- 4 tbsp rice vinegar
- 3 tbsp extra virgin olive oil
- 1 large garlic clovecrushed
- 1 lemonjuiced (reserve the zest, to serve)
Nutrition: Per serving
- kcal417
- fat23g
- saturates4g
- carbs8g
- sugars7g
- fibre6ghigh
- protein42g
- salt0.4g
Method
step 1
If using raw chicken, heat the oil in a frying pan over a medium-high heat. Season the chicken all over and fry for 7-8 mins each side, covering with a lid for the final 5 mins until cooked through. Set aside to rest for 10 mins, then slice.
step 2
For the dressing, tip the avocado, yogurt, chives, dill, parsley, spring onions, rice vinegar, olive oil, garlic and 1 tbsp of the lemon juice into a blender or food processor. Blitz until finely chopped and emulsified. Season to taste, adding more lemon juice if you like. Add cold water 1 tbsp at a time until the dressing has a drizzling consistency.
step 3
Stir 4 tbsp of the dressing together with the chicken slices. Toss the celery, lettuce, radishes, apple and cucumber together and arrange on a serving platter. Dot the chopped avocado and as much of remaining dressing over the top as you like, along with the chicken. Finely grate a little lemon zest over and grind over some black pepper to serve.
