Ingredients
Chicken
- 1 tablespoon olive oil
- 1½ pounds boneless skinless chicken breast
- Salt, to taste
- Black pepper, to taste
- ¾ cup chicken broth (180mL)
Dressing
- 1 cup plain skyr (Icelandic Provisions or Siggi’s recommended)
- 1 cup fresh parsley
- ¼ cup fresh basil
- ¼ cup fresh mint
- ¼ cup fresh dill
- 2 tablespoons fresh chives
- 2 tablespoons garlic paste
- 2 tablespoons light mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar (or apple cider vinegar)
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Salad Mix-ins
- ¼ cup red onion, finely diced
- 1 cup European cucumber, finely diced
- 1 stalk celery, finely diced
Instructions
- Heat the Oil and Sear Chicken: Add 1 tablespoon olive oil to a heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, place the 1½ pounds of boneless skinless chicken breast in the pot, seasoning the top side with salt and black pepper. Sear the chicken until golden on the bottom, then flip and season the other side.
- Cook the Chicken: Pour in ¾ cup chicken broth, cover the pot, and reduce to medium heat. Let the chicken cook undisturbed for 8 to 12 minutes, or until an internal temperature of 160℉ is reached using a kitchen thermometer.
- Prepare the Dressing: While the chicken cooks, combine 1 cup plain skyr, 1 cup fresh parsley, ¼ cup fresh basil, ¼ cup fresh mint, ¼ cup fresh dill, 2 tablespoons fresh chives, 2 tablespoons garlic paste, 2 tablespoons light mayonnaise, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 tablespoon olive oil, 1 tablespoon red wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon salt, and ½ teaspoon ground black pepper in a blender or food processor. Blend until very smooth and creamy.
- Shred the Chicken: Once cooked through, remove the chicken from the pot and allow it to cool slightly. Shred the chicken finely using a stand mixer with a paddle attachment or simply by hand.
- Combine Salad Ingredients: In a large bowl, add the shredded chicken and pour the prepared herb dressing over it. Add 1 cup finely diced European cucumber, 1 stalk finely diced celery, and ¼ cup finely diced red onion. Mix gently until everything is evenly coated with the dressing.
- Serve: Serve the Green Goddess Chicken Salad on crisp lettuce wraps, bread, or alongside arugula and your favorite fresh vegetables for a light and refreshing meal.
Notes
- Use a food thermometer to ensure chicken is fully cooked but still moist.
- Substitute skyr with Greek yogurt if unavailable, though skyr gives a uniquely creamy texture and tang.
- This salad can be made a day ahead and chilled to let flavors meld.
- Add avocado slices or nuts for extra texture and nutrition.
- Serve on gluten-free bread or lettuce wraps to keep it gluten-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
