GREEN GODDESS SALAD

INGREDIENTS:

• 2 medium Baked chicken breasts (sliced)
• 6 sliced Cooked bacon (chopped or crumbled)
• 1/2 recipe Green Goddess Dressing (3/4 cup)
• 10 cups Mixed greens (~7.5 oz)
• 1 cup Watermelon radishes (sliced thinly)
• 1 cup Cucumbers (sliced thinly)
• 1/4 cup Red onion (sliced thinly into quarter moons)
• 1 medium Avocado (sliced thinly)
• 1/4 cup Pepitas

INSTRUCTIONS:

• Prepare meats. Cook oven baked chicken breasts and prepare bacon in the air fryer, microwave, or oven.
• Prepare dressing. Use a blender or food processor to blend green goddess dressing. Set aside.
• Assemble. Add greens to large bowl. Toss with sliced veggies, except avocado. In order, arrange avocado, chicken, bacon, pepitas, and dressing over the top.

VARIATIONS

This salad is easy to adjust to your tastes. Try these variations!

1. Green goddess cobb salad – Add fresh tomatoes and hard boiled eggs for a classic cobb salad flavor.
2. Use different meats – Make green goddess shrimp salad with grilled shrimp skewers, swap chicken with sirloin steak, or top with grilled salmon.
3. Add crunch – Although not traditional, this salad would pair nicely with grain-free croutons, almond flour tortilla chips, or cheddar parmesan crisps.

STORAGE INSTRUCTIONS

• Store: Keep veggies, meat, and dressing separately in the fridge for 2-3 days.
• Reheat: Reheat chicken in the microwave, the oven, or a hot skillet until warm, before adding to salad.
• Meal prep: Cook meats, prepare dressing, and chop all produce except avocado ahead of time. Slice avocado and assemble salad at the same time.