I’m a gal that loves an entree salad! And how about this one — Crispy Passport Chicken with my delectable Green Goddess Dressing! Perfect on a bed of beautiful greens and topped with Marinated Onions. Check the stories in a bit for the step-by-steps of how we got here. Be sure to check the Live here to see how these beautiful greens were grown in the winter!
Crispy Passport Chicken Salad with Green Goddess Dressing
Whole30 Green Goddess Dressing Ingredients:
- 3 oil-packed anchovy filets
- 3 garlic cloves, chopped fine
- 1 cup Whole30 mayo
- 2 handfuls basil leaves
- 4 Tbsps fresh tarragon leaves
- ¼ cup parsley
- 3 Tbsps lemon juice
- 5 Tbsps olive oil
- 2 Tbsps red wine vinegar
- 2 pinches salt
For the Passport Chicken Marinade:
- 5 Tbsps extra-virgin olive oil
- 2 Tbsps dried oregano
- 5 cloves of garlic, crushed
- Juice and zest of one lemon
- 1 tsp salt
- 1 tsp ground black pepper
- 3 boneless and skinless chicken breasts
- 1-2 Tbsps extra-virgin olive oil
- Lettuce (use your favorite greens)
- Marinated Red Onions
Make the dressing: Blend all the dressing ingredients to combine well. Taste the dressing and add salt, pepper, and more lemon juice for extra tang, if needed.
Make the chicken marinade: combine the olive oil, oregano, garlic, lemon zest, salt and pepper together.
This next step is tricky because you are going to use a sharp knife to cut the chicken breasts lengthwise, so be careful. For ease of cutting, freeze the chicken breasts for about an hour or two until they’re just partially frozen. Cut the breasts into strips, by laying them flat on a board, and covering most of the breast with one hand. Then slowly cut the breast lengthwise. Then cut again, so you end up with 3 thin slices.
Salt and pepper thoroughly. Place in a container with the marinade and marinate for an hour, or longer, depending on who much time you have.
In a large sauté pan over medium heat, heat 1 Tbsps of olive oil. Sauté the chicken pieces 2 minutes on each side.
Assemble your salad beautifully on a platter.