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Ingredients
Scale
- ⅓ cup grated + 2 tablespoons thinly sliced parmigiano reggiano
- ¼ cup fresh lemon juice
- 1 small garlic clove
- ½ tbsp dijon mustard
- 2 anchovy fillets
- 1 tbsp extra virgin olive oil
- 5 tbsp fat-free greek yogurt
- ⅓ cup parsley, plus a few extra leaves for finishing
- ⅓ cup basil, plus a few extra leaves for finishing
- ¼ cup dill, plus a few extra leaves for finishing
- 4 cups romaine lettuce, chopped
- 2 cups cooked rotisserie chicken breast, pulled into bite-size chunks
- ½ cup cucumber, sliced into coins
- ¼ cup watermelon radish, thinly sliced
- black pepper
Instructions
- Combine grated Parmigiano Reggiano, lemon juice, garlic, Dijon mustard, and anchovy fillets in a food processor. Blend for 15 to 20 seconds.
- Add extra virgin olive oil, Greek yogurt, parsley, dill, and basil to the mixture. Blend again for another 15 to 30 seconds and set aside.
- In a large bowl, layer chopped romaine lettuce as the base. Top with pulled rotisserie chicken, cucumber slices, and watermelon radish.
- Drizzle the prepared Green Goddess Caesar dressing over the salad.
- Finish by adding extra herbs, sliced Parmigiano Reggiano, and freshly cracked black pepper to taste.
Notes
For added texture, feel free to incorporate other vegetables like cherry tomatoes or carrots.
This salad is best enjoyed fresh, but you can store the dressing in the refrigerator for a few days.
Feel free to use leftover chicken or grilled chicken as an alternative.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing, Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 3g
- Sodium: 950mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg