This week was an experiment in eating green – chicken AND dressing. I took a recipe from the NYT and a dressing inspiration from What’s Gaby Cooking and made a salad sent straight from the garden. With this creation, you’ll get two, TWO items from the price of one. Love a sale!
This color! Am I right? Dressing on the left and marinade on the right.
NYT suggested hacking a whole chicken in half, but I just took three basic chicken breasts and started the experiment there.
The salad is a bright, satisfying chop that was a treat to eat day in and day out last week.
Green Goddess Chicken Chopped Salad
- For the marinade:
- 1 c. basil
- 2 cloves garlic
- 1.5 c. buttermilk
- Zest of one lime
- Juice of one lime
- Handful of chives
- 2 scallions
- 2 tsp. Kosher salt
- 1 tsp. freshly ground black pepper
- For the salad:
- 1 Avocado
- For the Chicken:
- 3 chicken breasts
- 1-2 Tbsp. olive oil
- Combine all marinade ingredients in a food processor until combined.
- Reserve one quarter of marinade for salad dressing. Pour back into food processor. Add avocado and salt and pepper to taste. This is your salad dressing.
- Pour 3/4 of the marinade over chicken in a glass container overnight. Allow marinade to go overnight, but not longer than 24 hours.
- Preheat oven to 450F.
- Pour off marinade from chicken and discard allowing whatever sticks to chicken to stay put.
- Place chicken on an aluminum foil lined baking sheet with edges.
- Drizzle chicken with olive oil on top of remnant marinade.
- Bake about 30 minutes, until chicken is cooked through.
- Chop chicken and place over greens tossed lightly with dressing.
- Other vegetables that I included cucumbers, onions, herby feta, and a little more avocado because why not!?