Description
A high-protein, creamy, and herbaceous chicken salad made with Greek yogurt, avocado, and fresh herbs. Perfect for meal prep, wraps, or a light lunch.
Ingredients
- 2 cups cooked chicken breast, shredded or chopped
- 1 ripe avocado
- 1/2 cup plain non-fat Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 clove garlic
- 1/4 cup fresh parsley
- 1/4 cup fresh basil
- 2 tablespoons chopped chives
- 2 tablespoons green onion (white and green parts)
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup diced celery
- 1/4 cup diced cucumber
- 1/4 cup chopped spinach or kale (optional)
Instructions
- Add avocado, Greek yogurt, olive oil, lemon juice, red wine vinegar, garlic, parsley, basil, chives, green onion, salt, and pepper to a food processor or blender.
- Blend until smooth and creamy to form the green goddess dressing.
- In a large bowl, combine cooked chicken, celery, cucumber, and optional spinach or kale.
- Pour the dressing over the chicken mixture and mix well to coat evenly.
- Taste and adjust seasoning if necessary.
- Refrigerate for at least 30 minutes before serving for best flavor.
Notes
- Swap chicken with chickpeas or tuna for a vegetarian or pescatarian option.
- Add sliced almonds or pumpkin seeds for crunch.
- Use coconut yogurt for a dairy-free version.
- Mix in diced apples or grapes for sweetness.
- Store in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg
