Green Goddess Salad with Chicken

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From the EatingWell Kitchen

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.

Ingredients 1 serving

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  • Dressing
  • 1 avocado, peeled and pitted
  • 1 1/2 cups buttermilk
  • 1/4 cup fresh chopped herbs (such as tarragon, sorrel, mint, parsley and/or cilantro)
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon salt
  • Salad
  • 3 cups chopped romaine lettuce
  • 1 cup sliced cucumber
  • 3 ounces sliced (or diced) cooked boneless, skinless chicken breast (see Tip)
  • 1/2 cup diced low-fat Swiss cheese (2 ounces)
  • 6 cherry tomatoes, halved if desired

Preparation

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

  • Serving size: about 5 cups salad
  • Per serving: 296 calories; 7 g fat(3 g sat); 6 g fiber; 14 g carbohydrates; 43 g protein; 236 mcg folate; 83 mg cholesterol; 7 g sugars; 0 g added sugars; 13361 IU vitamin A; 24 mg vitamin C; 634 mg calcium; 3 mg iron; 240 mg sodium; 1045 mg potassium
  • Nutrition Bonus: Vitamin A (64% daily value), Vitamin C (40% dv), Potassium (30% dv), Zinc (25% dv), Magnesium (25% dv), Vitamin B12 (20% dv), Iron (16% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 5 1/2 lean meat

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