Green goddess chicken salad brimming with nutrient-rich ingredients and packed with flavor. This protein-charged meal is perfect for weekday lunches or healthy snacking. I’ve been in a serious lunch rut lately. Cold quinoa salads and random bowl concoctions (aka leftovers from dinner the previous two nights tossed in a tupperware container) have been the usual suspects but their allure has progressively faded.
In an attempt to remedy this situation, I’ve been trying to step outside the box (err, bowl?) and try out some new lunch concoctions. Luckily, it only took one bite of this sandwich to know that was the best decision ever. So what is in this magical, creamy green sauce that makes this salad so nutritious?
- AVOCADO! Loaded with heart-healthy monunsaturated fatty acids, fiber and potassium. Also the main contributor to that beautiful green hue.
- Greek Yogurt – In place of mayo for extra protein and zero fat.
- Pistachios – Another good source of monunsaturated fatty acids, antioxidants, vitamins and minerals.
- Garlic, fresh herbs (basil & mint!), extra virgin olive oil and lemon juice to add fresh, herbaceous flavor and make this salad a total game changer.
To balance out all that savory goodness, I also like to toss in some dried fruit — golden raisins, craisins, dried cherries, blueberries, whatever you have on hand will work. I used a berry blend because as you all know, decisiveness is not my strong suit.
This sauce would also be amazing tossed in some pasta or quinoa (surprise, surprise) with some fresh cherry tomatoes and parmesan cheese. It’s basically like a creamy pesto with a better name. In fact, I think we should just start adding the word goddess to every food that we find exceptionally delicious.
That wouldn’t get annoying at all considering half my daily verbiage relates to food. I swear there are other things I love in life. This salad is great to make ahead and use for work or school lunches throughout the week. Besides loading it in between two slices of bread, you can also eat it with chips, crackers or roll it in a wrap. For a super light option, simply add a scoop on top of a bed of greens with a drizzle of olive oil.
There’s a very good chance you will try all of the above options once this salad becomes a staple in your lunch rotation.
If you do make this recipe, be sure to snap a photo and tag #dishingouthealth so I can see your beautiful creations!
PS – be on the lookout this week for other ideas for back-to-school snacks and lunches!
- 10 slices of bread
- 1 lb boneless skinless chicken breasts
- ½ avocado (or 1 small whole avocado)
- Juice of 1 lemon
- ½ cup fresh basil
- 3 tbsp fresh mint
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- 2 tbsp pistachios
- ⅓ cup plain Greek yogurt
- 2 tbsp parmesan cheese
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup dried berries of choice (I used a mix of golden raisins, craisins and blueberries)
- Bring a large pot of water to a boil. Add chicken breasts and boil until cooked through (~7-10 minutes depending on thickness). Set aside to cool.
- To a food processor, combine remaining ingredients (except dried berries) and process on high until creamy and well-combined.
- Once the chicken has cooled, either use two forks to shred or a knife to cut into small cubes. Transfer chopped chicken to a large bowl and pour in green goddess sauce. Mix well to combine. Stir in dried berries and add additional salt and pepper as needed.
- To assemble sandwiches, spoon chicken salad on toasted or grilled bread and add toppings of choice (red onion, arugula, lettuce, tomato, etc). Serve!
Join the Conversation:
What has been your go-to lunch lately?
What would you call your goddess food? 😉
If you love a good hand-held, be sure to check out some of my other favorite sandwich recipes: