In this cucumber, tomato, Swiss and chicken salad recipe, a healthy green goddess dressing is made from avocado, buttermilk and herbs. Any extra dressing is delicious served over grilled chicken or flaky white fish, such as cod or flounder.

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Instructions Checklist
  • To prepare dressing: Place avocado, buttermilk, herbs, vinegar and salt in a blender and puree until smooth. (Makes about 1 3/4 cups dressing.)

  • To prepare salad: Toss lettuce and cucumber in a bowl with 1 tablespoon of the dressing. Top with chicken, cheese and tomatoes. (Refrigerate the extra dressing for up to 3 days.)


Make Ahead Tip: To make ahead: Cover and refrigerate leftover dressing for up to 3 days.

Tip: If you don't have cooked chicken, you can poach it to use in a recipe. Place boneless, skinless chicken breasts in a skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to a simmer and cook until no longer pink in the middle, 10 to 15 minutes, depending on size. (Eight ounces raw boneless, skinless chicken breast yields about 1 cup sliced, diced or shredded cooked chicken.)

Nutrition Facts

296.3 calories; protein 43g 86% DV; carbohydrates 14.5g 5% DV; exchange other carbs 1; dietary fiber 5.5g 22% DV; sugars 7.4g; fat 7.4g 11% DV; saturated fat 2.9g 14% DV; cholesterol 82.7mg 28% DV; vitamin a iu 13361.3IU 267% DV; vitamin c 24.5mg 41% DV; folate 236.3mcg 59% DV; calcium 633.8mg 63% DV; iron 2.8mg 16% DV; magnesium 89.7mg 32% DV; potassium 1045.4mg 29% DV; sodium 240.1mg 10% DV; thiamin 0.2mg 24% DV.