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.
Ingredients
- 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
Directions
- 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.)
Tips
Make Ahead Tip: To make ahead: Cover and refrigerate leftover dressing for up to 3 days.
Tips
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
