Green Goddess Chicken and Dressing

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.

Mmmm…dig in!

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
  1. Combine all marinade ingredients in a food processor until combined.
  2. 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.
  3. Pour 3/4 of the marinade over chicken in a glass container overnight. Allow marinade to go overnight, but not longer than 24 hours.
  4. Preheat oven to 450F.
  5. Pour off marinade from chicken and discard allowing whatever sticks to chicken to stay put.
  6. Place chicken on an aluminum foil lined baking sheet with edges.
  7. Drizzle chicken with olive oil on top of remnant marinade.
  8. Bake about 30 minutes, until chicken is cooked through.
  9. Chop chicken and place over greens tossed lightly with dressing.
  10. Other vegetables that I included cucumbers, onions, herby feta, and a little more avocado because why not!?

Thoughts?

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