Description
A vibrant, high-protein chicken salad featuring a creamy avocado and Greek yogurt dressing. Packed with fresh herbs, lean chicken, and healthy fats, it’s a satisfying and nutritious meal perfect for lunch or dinner.
Ingredients
1 pound skinless, boneless chicken breasts
1 cup plain non-fat Greek yogurt
1 ripe avocado
Zest of 1 lemon
Juice of 1 lemon
1 small shallot, finely chopped
2 cups fresh spinach
1/4 cup fresh parsley, chopped
1 tablespoon fresh dill, chopped
1 tablespoon fresh mint, chopped
1/4 cup olive oil
Salt and pepper to taste
Instructions
Preheat oven to 375°F (190°C). Season chicken breasts with salt and pepper, and bake for 20-25 minutes or until fully cooked. Set aside to cool.
Once cooled, shred the chicken using two forks.
In a blender or food processor, combine Greek yogurt, avocado, lemon zest, lemon juice, and shallot. Pulse until smooth, then add herbs (parsley, dill, mint) and olive oil. Continue blending until the dressing reaches a creamy consistency.
In a large bowl, add shredded chicken and toss with the green goddess dressing until evenly coated.
Serve chilled or at room temperature, garnished with additional fresh herbs if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For a chunkier dressing, blend less and reserve some herbs for garnish.
This recipe works well in a wrap or over a bed of greens for added volume.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 140mg
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 57g
- Cholesterol: 165mg