Recipe Details

Ingredients

GREEN GODDESS DRESSING

• 3/4 c. 

  plain Greek yogurt, preferably whole fat

• 1/4 c. 

  finely grated Parmesan (about 1/2 oz.) 

• 1/4 c. 

  packed fresh basil leaves

• 1/4 c. 

  packed fresh parsley leaves

• Juice of 1 lemon

• 1 tbsp. 

  Champagne vinegar

• 1 tbsp. 

  Dijon mustard

• 1 tbsp. 

  honey

• Kosher salt

• Freshly ground black pepper

SALAD

• 2 

  boneless, skinless chicken breasts

• Kosher salt

• Freshly ground black pepper

• 2 tbsp. 

  extra-virgin olive oil

• 2 c. 

  arugula

• 2 c. 

  baby kale and red leaf lettuce mix

• 2 c. 

  chopped romaine

• 4 

  strips bacon, cooked, crumbled

• 1 

  avocado, finely chopped

• 1/2 c. 

  grape tomatoes, halved

• 1/2 c. 

  pickled red onions

• 2 

  hard-boiled eggs, halved

Description

• GREEN GODDESS DRESSING

  1. Step 1In a food processor or blender, blend yogurt, Parmesan, basil, parsley, lemon juice, vinegar, mustard, and honey until smooth; season with salt and pepper. 
  2. Step 2Make Ahead: Dressing can be made 3 days ahead. Store in an airtight container and refrigerate.

• SALAD

  1. Step 1Generously season chicken with salt and pepper on both sides. In a large skillet over medium heat, heat oil. Add chicken and cook, turning occasionally, until an instant-read thermometer inserted into thickest part registers 165°, about 8 minutes per side. Transfer to a cutting board. Let cool 10 minutes, then slice. 
  2. Step 2In a large bowl, toss arugula, kale and lettuce mix, and romaine. Top with bacon, avocado, tomatoes, and onions and toss to combine. 
  3. Step 3Divide salad between bowls. Top with chicken and eggs. Drizzle with dressing.