There are so many variations of this green goddess chicken salad. The beauty of a green goddess dressing it you can throw whichever herbs and greens are your favorites in to it and whip it together in to a creamy dream. Toss it over some shredded rotisserie chicken and you have an easy lunch that can be made ahead and left in the fridge for when you're hungry. This is my version. It's a little bit naughtier with the whipped feta in it but makes it even more flavorful if you can believe it. I like to serve it in lettuce cups or a whole wheat pita pocket. But you could also serve it over a dressed salad or between two slices of sour dough bread. The options are endless. But one thing is clear, this recipe is insanely good and something you'll need to make time and time again!
You will need:
1 ripe avocado
2 large cloves garlic
Handful of dill
Handful of parsley
Handful cilantro
Handful chives
Juice of 1 lime
1 jalapeño, de-seeded
1 cup greek non fat yogurt (you could also use plain coconut yogurt to make dairy free)
1/4 cup extra Virgin olive oil
1/2 cup crumbled feta cheese (you could leave out if you want to do dairy free)
Flakey sea salt/ black pepper to taste
4 rotisserie chicken breasts - remove skin and shred meat
This recipe serves enough for 4-6 people or it's easily kept in the fridge and keeps in an airtight Tupperware container for up to 5 days.
Put all the ingredients for the dressing in to a blender together and blend until smooth.
Toss the dressing in with the shredded chicken in a large bowl.
Serve in butter lettuce cups or in whole wheat pita pockets (I also like the Ezekiel pita or bread, toasted) with an extra sprinkle of feta and micro greens plus some pickled jalapeños, sliced avocado and tomato plus some alfalfa or broccoli sprouts and enjoy!
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