Green Goddess Salad with Chicken

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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.

Green Goddess Salad with Chicken
photographer: Andrew Scrivani
Nutritionist Tested & Approved

Time: 15 minutes

  • 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

  • 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

  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.)

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.)

Nutritional Facts

Serving Size
about 5 cups salad
14 g
7 g
Saturated Fat
3 g
43 g
83 mg
Dietary Fiber
6 g
1045 mg
275 mg
1 serving
about 5 cups salad
Vitamin A
64% daily value
Vitamin C
40% dv
30% dv
25% dv
25% dv
Vitamin B12
20% dv
16% dv

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