- 1
- 60 mins
Ingredients
- 4 chicken thighs (boneless, skinless)
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper (to taste)
- 1/3 cup Greek yogurt
- 3 tablespoons buttermilk
- 3 tablespoons chives (roughly chopped)
- 3 tablespoons parsley (leaves only)
- 3 tablespoons tarragon (leaves only)
- 1 lemon (juiced)
- 1 anchovy
- 1 clove garlic (peeled and minced)
- 2 pints cherry tomatoes (halved)
- 1 English cucumber (half moons, thinly sliced)
- 1 small red onion (peeled and small diced)
- 1 avocado (pitted, diced)
- 1 head Bibb lettuce (leaves separated)
- Kosher salt and freshly ground black pepper (to taste)
Preparation
Step 1
Preheat a grill pan over medium-high heat. Brush chicken with olive oil and season with Kosher salt and freshly ground black pepper. Place on the grill and allow to grill, about 4 minutes, flip and continue to grill until cooked through, another 4 minutes. Remove to a plate and keep warm.
For the Green Goddess Salad: In the bowl of a food processor, add the Greek yogurt, buttermilk, chives, parsley, tarragon, lemon juice, anchovy, garlic and pulse to combine. Season with salt and pepper.
In a large bowl add the cherry tomatoes, English cucumber, red onion, and avocado. Add green goddess dressing and toss to combine. Season with Kosher salt and freshly ground black pepper.
To Serve: Fill Bibb lettuce leaves with Green Goddess salad and top with sliced chicken. Drizzle with more dressing, if desired.
Tips:
1. Make your dressing ahead of time.
2. Add your favorite fresh herb to the dressing!