Ingredients
Units
Scale
Green Goddess Marinade/Dressing:
- 2 cups parsley, loosely packed
- 1 cup cilantro, loosely packed
- 1/2 cup basil, loosely packed
- 2 green onions, trimmed and cut into 2-inch pieces
- 2 large garlic cloves, peeled
- 1/2 cup mayonnaise
- 1/4 cup lemon juice
- 2 Tbsp olive oil
- 1 tsp kosher salt
Salad:
- 4 chicken breasts
- 1 large head romaine lettuce, rinsed and chopped
- 4 hard-boiled eggs, sliced
- 1 1/2 cups cucumbers, sliced
- 1 1/2 cups grape or cherry tomatoes, halved
- 1 or 2 avocadoes, sliced
Instructions
- Make the marinade/dressing by placing all ingredients into a blender or food processor. Blitz for 30 seconds or until completely smooth. There should be about 1 ⅓ to 1 ½ cups of marinade. Measure out ¾ cup of the mixture into a small bowl, cover, and put in the fridge to use later as the salad dressing. The remainder is used as the marinade.
- Pat the chicken dry with paper towels. Slice the breasts in half lengthwise to butterfly them into eight thinner filets. Place the chicken in a 9x13 baking dish. Pour the marinade over the chicken and turn to coat each piece. Cover and place in the fridge for 30 minutes to an hour. You can also let this sit overnight if making ahead.
- Heat the grill to high and lightly oil the grates. Once the grill is ready, place the chicken on the grates and turn the heat down to medium-high. Cook on one side for 5 minutes. Flip, and cook on the other side for a minute or two. Don’t overcook! If using a probe thermometer, check the temp and pull it off the grill at 160F/70C. Remove the breasts from the grill. Rest the chicken for 5 to 10 minutes before slicing into bite-sized pieces.
- It’s time to assemble the salad! Evenly divide the romaine, sliced eggs, cucumbers, tomatoes, and avocado onto four dinner plates. Top with sliced chicken breast, then drizzle on the dressing.