🥗

Green Salad with Chicken and Green Goddess Dressing

Course
Lunch
Servings

4

Tips & Tricks:

  • 🔪 Skip steps with knife if you completed the prep ideas!
  • 🔪 Making a salad for lunch? Make 3 more and store in air tight containers for easy grab and go lunches the rest of the week.
  • 🥄 Dressing ingredients are not included in the shopping list! Be sure to add them if you choose to make a dressing rather than buying pre-made.

Ingredients:

  • 1 bunch asparagus
  • 2 avocados
  • 1 cucumber
  • 1 medium head of romaine lettuce (or 2 small)
  • 4 cups of spinach
  • 1 lb of chicken breast, about 1 large/2 small
  • Any other greens vegetables you want to add such as green beans, celery, or bell pepper.
  • Green goddess dressing, your favorite pre-made dressing, or DIY

[DIY Green Goddess Dressing]

Directions:

  1. 🔪 Veg Prep
    1. Chop lettuce.
    2. Blanch the asparagus:
      1. Set a medium pot half filled with water over high heat.
      2. Trim the asparagus of the tough ends and cut into 2 inch bite size pieces.
      3. Once the water is boiling, place the asparagus in the water for 30 seconds to 1 minute, or until the asparagus turns bright green.
      4. Drain out the water in a colander.
      5. Run cold water over the asparagus until it is cooled.
    3. Quarter the cucumber into 1/2 inch thick pieces.
    4. Prep any other green veggies you want to add to the salad.
  2. 🔪 Chicken (if you have a sous vide machine - find directions here)
    1. Cut chicken into 1 inch cubes.
    2. Season chicken all over with salt and pepper.
    3. Warm a pan over medium heat with a tablespoon of oil.
    4. Saute chicken in the hot pan letting it sit on each side for 1 minute before flipping. Cook until you break a piece open and don’t find any pink, about 5-7 minutes.
    5. Serve right away over salad, or let it completely cool if making ahead.
  3. Serve
    1. Place chopped romaine and spinach in meal prep containers if making ahead.
    2. Top with asparagus, cucumber, any other green vegetables, and cooled chicken.
    3. Serve with 1/2 a sliced avocado and green goddess dressing or your favorite dressing.