Description
A vibrant and creamy Green Goddess Chicken Salad featuring tender seared chicken breast mixed with a fresh herb-packed skyr dressing, crisp vegetables, and a tangy blend of lemon and mustard for a healthy, flavorful meal ready in just 25 minutes.
Ingredients
Chicken
- 1 tablespoon olive oil
- 1½ pounds boneless skinless chicken breast
- Salt, to taste
- Black pepper, to taste
- ¾ cup chicken broth (180mL)
Dressing
- 1 cup plain skyr (Icelandic Provisions or Siggi’s recommended)
- 1 cup fresh parsley
- ¼ cup fresh basil
- ¼ cup fresh mint
- ¼ cup fresh dill
- 2 tablespoons fresh chives
- 2 tablespoons garlic paste
- 2 tablespoons light mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar (or apple cider vinegar)
- 1 tablespoon dijon mustard
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Salad Mix-ins
- ¼ cup red onion, finely diced
- 1 cup European cucumber, finely diced
- 1 stalk celery, finely diced
Instructions
- Prepare the Chicken: Heat 1 tablespoon olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken breasts and season the exposed side with salt and black pepper. Sear the chicken until golden brown, then flip and season the other side. Pour in ¾ cup chicken broth, cover the pot, and reduce heat to medium. Cook for 8 to 12 minutes or until the internal temperature reaches 160°F (71°C).
- Make the Dressing: Combine 1 cup plain skyr, fresh parsley, basil, mint, dill, chives, garlic paste, light mayonnaise, lemon juice, lemon zest, olive oil, red wine vinegar, dijon mustard, salt, and black pepper in a blender or food processor. Blend until smooth and creamy.
- Shred the Chicken: Once cooked, shred the chicken in the bowl of a stand mixer fitted with a paddle attachment or shred by hand using forks.
- Combine Salad: Add the prepared dressing to the shredded chicken in a large bowl. Mix in the finely diced European cucumber, celery, and red onion. Stir thoroughly until everything is evenly coated.
- Serve: Enjoy the salad on lettuce wraps or bread, accompanied by arugula or your favorite fresh veggies for an added crunch and flavor.
Notes
- Use a kitchen thermometer to ensure chicken is safely cooked to 160°F (71°C).
- Skyr provides a creamy texture but can be substituted with Greek yogurt if unavailable.
- The salad keeps well refrigerated for up to 3 days.
- Add avocado or nuts for extra texture and nutrition.
- For a spicier version, add a pinch of cayenne or hot sauce to the dressing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
