Ingredients
Chicken Marinade
- 1 to 1¼ lbs boneless chicken breasts
- 2 Tablespoons red wine vinegar or lemon juice
- ½ Tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon pepper
Salad
- 4 cups romaine lettuce, chopped
- 4 cups mixed greens, chopped
- 4 slices cooked bacon or turkey bacon
- 4 hard boiled eggs, sliced
- 1 cup grape or cherry tomatoes, halved
- ½ cup pickled red onions or fresh red onions, sliced
- 1 avocado, sliced
Green Goddess Dressing
- ¾ cup fresh basil leaves, finely chopped (lightly packed)
- ½ cup plain full-fat Greek yogurt
- 2 Tablespoons white wine vinegar
- 1 Tablespoon avocado oil mayo
- 1 Tablespoon diced shallot
- 1 Tablespoon basil pesto
- 2 teaspoons maple syrup or honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon sea salt, plus more to taste
- ¼ teaspoon black pepper
Instructions
- Marinate chicken: Whisk together red wine vinegar or lemon juice, olive oil, garlic powder, dried thyme, dried oregano, salt, and pepper in a small bowl until fully combined. Place the chicken breasts in a shallow dish or a 1-gallon sealable plastic bag. Pour the marinade over the chicken, tossing to coat evenly. Cover and refrigerate for at least 1 hour or up to 12 hours to allow flavor infusion.
- Make dressing: While the chicken is marinating, prepare the Green Goddess dressing by combining all dressing ingredients—basil leaves, Greek yogurt, white wine vinegar, avocado oil mayo, diced shallot, basil pesto, maple syrup or honey, Dijon mustard, sea salt, and black pepper—in a blender or food processor. Blend until the mixture is smooth and creamy. Taste and adjust seasonings as needed. If the dressing seems too thick, add 1 to 2 teaspoons of water to achieve your desired consistency.
- Cook chicken: Remove the chicken from the marinade, shaking off any excess liquid, and discard the leftover marinade. Heat a grill or grill pan over medium-high heat until hot. Place the chicken on the grill and cook for approximately 5 minutes per side, or until the chicken is cooked through and no longer pink inside. Verify doneness by checking that the internal temperature reaches 165°F (74°C).
- Build the salad: Evenly divide the chopped romaine lettuce and mixed greens among four serving bowls. Distribute the cooked bacon slices, sliced hard-boiled eggs, halved grape or cherry tomatoes, and pickled or fresh red onions over the greens. Arrange the grilled chicken breasts sliced on top, followed by the sliced avocado for creaminess.
- Serve: Drizzle 2 to 3 tablespoons of the prepared Green Goddess dressing over each salad bowl. Add more dressing if desired. Serve immediately to enjoy the fresh, vibrant flavors.
Notes
- Marinate the chicken for at least 1 hour to maximize flavor, but no longer than 12 hours to maintain texture.
- If you don’t have a grill or grill pan, you can cook the chicken on a stovetop skillet or bake at 400°F for 20-25 minutes until done.
- Pickled red onions add a tangy brightness, but fresh red onions work well too if you prefer milder flavor.
- The dressing can be prepared up to 2 days in advance and kept refrigerated in an airtight container.
- Use turkey bacon as a lower-fat alternative or omit bacon to keep the salad lighter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
