Green Goddess Salad with Chicken In this cucumber, tomato, Swiss and chicken salad recipe, a healthy green goddess dressing is made from avocado, buttermilk and herbs. Any extra dressing is delicious served over grilled chicken or flaky white fish, such as cod or flounder.


15 mins




  • 1 avocado, peeled and pitted
  • 1 ½ cups buttermilk
  • ¼ cup fresh chopped herbs (such as tarragon, sorrel, mint, parsley and/or cilantro)
  • 2 tablespoons rice vinegar
  • ½ teaspoon salt
  • 3 cups chopped romaine lettuce
  • 1 cup sliced cucumber
  • 3 ounces sliced (or diced) cooked boneless, skinless chicken breast (see Tip)
  • ½ cup diced low-fat Swiss cheese (2 ounces)
  • 6 cherry tomatoes, halved if desired


    Step 1

    To prepare dressing: Place avocado, buttermilk, herbs, vinegar and salt in a blender and puree until smooth. (Makes about 1 3/4 cups dressing.)

    Step 2

    To prepare salad: Toss lettuce and cucumber in a bowl with 1 tablespoon of the dressing. Top with chicken, cheese and tomatoes. (Refrigerate the extra dressing for up to 3 days.)


Make Ahead Tip: To make ahead: Cover and refrigerate leftover dressing for up to 3 days.


Tip: If you don’t have cooked chicken, you can poach it to use in a recipe. Place boneless, skinless chicken breasts in a skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to a simmer and cook until no longer pink in the middle, 10 to 15 minutes, depending on size. (Eight ounces raw boneless, skinless chicken breast yields about 1 cup sliced, diced or shredded cooked chicken.)

Nutrition Facts

Serving Size: about 5 cups salad Per Serving: 296 calories; protein 43g; carbohydrates 14.5g; dietary fiber 5.5g; sugars 7.4g; fat 7.4g; saturated fat 2.9g; cholesterol 82.7mg; vitamin a iu 13361.3IU; vitamin c 24.5mg; folate 236.3mcg; calcium 633.8mg; iron 2.8mg; magnesium 89.7mg; potassium 1045.4mg; sodium 240.1mg; thiamin 0.2mg. Exchanges:

2 vegetable, 5 1/2 lean meat


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