A vibrant, crunch-packed salad featuring crisp iceberg lettuce, cucumber, and arugula tossed in a creamy, herb-infused avocado-Greek yogurt dressing. Topped with sweet and savory glazed, thin-cut grilled chicken breast and a delicate grating of parmesan cheese.
4 Portions · 2,045 g
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Combine 2 tbsp olive oil, 1 tsp honey, 1 tsp maple syrup, 1 tsp Dijon mustard, garlic powder, a pinch of salt, and a pinch of black pepper in a small bowl to create the chicken glaze.
Slice the thicker chicken breasts horizontally into thinner, even slices so they grill quickly and evenly without staying raw in the middle or drying out.
Brush the glaze evenly over both sides of the chicken breast slices.
Heat a grill pan over medium-high heat.
Place the seasoned chicken onto the grill pan and cook for 3 to 5 minutes per side until fully cooked through and beautifully charred.
Transfer the cooked chicken to a cutting board to rest while you finish the salad.
Wash and cut 1 green bell pepper in half.
Place 0.5 avocado, 100 g Greek yogurt, the remaining 2 tbsp olive oil, 1 tbsp apple cider vinegar, 1 garlic clove, the juice of 0.5 lemon, 1 green onion, 0.5 green bell pepper, a bunch of parsley, fresh mint leaves, fresh basil leaves, salt, and black pepper into a blender.
Blend on high speed until completely smooth, creamy, and bright green.
Wash and chop 1 head of iceberg lettuce, 1 cucumber, 2 celery stalks, the other 0.5 green bell pepper, 2 green onions, and arugula.
Place all the chopped salad vegetables and greens into a large salad bowl.
Pour the green goddess dressing over the salad and toss thoroughly until every piece is evenly coated.
Slice the rested grilled chicken into clean, bite-sized pieces.
Arrange the warm grilled chicken pieces over the top of the dressed salad.
Sprinkle freshly grated parmesan cheese generously over the top.
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