Ingredients
- For the Salad:
- 1 chicken breast, sliced into cutlets
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 4 ounces arugula or mixed greens
- 10 cherry tomatoes, halved
- 1 carrot, grated
- 3 ounces pickled beets, grated
- 1/4 cup goat cheese
- Fresh parsley, optional garnish
- For the Green Goddess Dressing:
- 10 ounces plain Greek yogurt
- 1 cup fresh parsley
- 1/4 cup fresh tarragon
- 1/4 cup fresh mint
- 1/4 cup fresh dill
- 2 tablespoons fresh chives
- 2 tablespoons garlic paste
- 1 lemon, juiced and zested
- 1 tablespoon olive oil
- 1 tablespoon white vinegar
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Rub chicken cutlets with olive oil and season with salt and pepper.
- Grill over medium-high heat, flipping once, until cooked through (165°F internal temperature). Set aside to rest.
- In a large bowl, combine arugula, halved tomatoes, grated carrot, beets, and goat cheese.
- Slice grilled chicken and layer over salad. Garnish with parsley if desired.
- To make the dressing, blend all dressing ingredients in a food processor or high-speed blender until smooth.
- Drizzle dressing over salad and serve immediately.
Notes
- For added flavor, marinate chicken in olive oil, lemon, and garlic for 30 minutes before grilling.
- Substitute goat cheese with feta or blue cheese for variation.
- Green Goddess dressing can be refrigerated for up to 3 days.
- Serve with crusty bread for a more filling meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilled
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 370
- Sugar: 7g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg
