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 calories; 7.4 g total fat; 2.9 g saturated fat; 83 mg cholesterol; 240 mg sodium. 1045 mg potassium; 14.5 g carbohydrates; 5.5 g fiber; 7 g sugar; 43 g protein; 13361 IU vitamin a iu; 24 mg vitamin c; 236 mcg folate; 634 mg calcium; 3 mg iron; 90 mg magnesium;