The Best Recipe For Whole30 Green Goddess Salad With Chicken
We’ve all been there, staring blankly into our refrigerators, craving a meal that’s both nutritious and delicious. Enter my Whole30 Green Goddess Salad with Crispy Passport Chicken—a fusion of fresh, vibrant flavors and crispy, mouth-watering chicken. If you’re seeking the ideal balance between health and indulgence, this dish might just become your next weeknight staple.
The Inspiration Behind My Whole30 Green Goddess Salad with Crispy Passport Chicken
In our increasingly digital world, inspiration can strike from any corner of the globe. For me, Instagram has been a goldmine of culinary creativity. It was there, scrolling through my feed, that I stumbled upon a post by @emma.the.food.therapist. Emma offers inspiration around food and nutrition. One of her masterpieces lit the spark that led me to create my Crispy Passport Chicken recipe.
“It was the best chicken I’d ever eaten , so moist and flavorful. It’s definitely a new favorite at my house.”— Chris, Crumble
Crispy Passport Chicken: The ‘Little Black Dress’ of Whole30 Chicken Recipes
But what exactly is Passport Chicken, and why the intriguing name? Think of it as a ticket to a flavor-packed journey with every bite. As a gal who’s an ardent fan of marinating, I wanted a chicken dish that was simple yet scrumptious. Instead of relying on artificial additives or sugar, I aimed to use everyday kitchen ingredients to naturally enhance the chicken’s flavor profile.
Teri’s Tip for Making Crispy Passport Chicken: Always choose a plump chicken breast.
- For ease of cutting, freeze the chicken breasts for about an hour or two until they’re just partially frozen.
- Cut the breasts by laying them flat on a board, covering most of the breast with one hand.
- Then, holding your knife horizontal to the board, slowly slice through the side of the breast, removing the top third of the breast.
- Then cut the remaining piece similarly, so you end up with three thin fillets.
Trust me, marinating at least a day in advance works wonders. It infuses the chicken with an array of flavors that you’ll find hard to resist. The outcome? An undeniably scrumptious quick and easy dinner.
Step-By-Step How I Marinate Whole30 Crispy Passport Chicken
Building the Perfect Whole30 Green Goddess Salad Base
The base of our Whole30 Green Goddess Salad is as refreshing as it is flavorful. We’re talking creamy avocado, zingy chopped radishes, perfectly salted leafy greens, green olives, and the tangy surprise of Marinated Red Onions. Not only do these ingredients make for an epic taste sensation, but they also are really good for you too!
Marrying the Crispy Passport Chicken with the Green Goddess Salad
Bringing together the Crispy Passport Chicken with the Whole30 Green Goddess Salad is a match made in culinary heaven. The marinated, sautéed, chopped chicken seamlessly merges with the fresh ingredients, making every bite an explosion of flavors.
Teri’s Tip: Make Life Easier With A Little Meal Prep
As someone who relishes convenience, I adore dishes that can be prepped in advance. That’s why I love to get a head start on this salad on a Monday, refrigerate the components, and then sauté the chicken as the week unfolds.
This ensures that every meal feels freshly made without the daily effort. And the taste? Just as divine as the first day.
My Whole30 Green Goddess Salad with Crispy Passport Chicken is truly a dish for all occasions. Whether you’re settling in for a cozy weeknight dinner or hosting a laid-back gathering, this salad will impress. So, why not give it a whirl? And once you do, I’d love to hear your thoughts and experiences.
If you make my Whole30 Green Goddess Salad recipe, leave a comment and let me know. If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on Pinterest, Instagram, and TikTok to join in all the fun!Print
This Whole30 Green Goddess Salad with Crispy Passport Chicken is a fusion of fresh, vibrant flavors and crispy, mouth-watering chicken.
For the Whole30 Green Goddess Dressing
- 1 cup Whole30 mayo
- 3 garlic cloves, chopped fine
- 3 tablespoons lemon juice
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 3 oil-packed anchovy filets
- 2 pinches salt
- 2 handfuls basil leaves (about 1/3-2/3 cup fairly tightly packed)
- 4 tablespoons fresh tarragon leaves
- ¼ cup parsley
For the Whole30 Crispy Passport Chicken
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons, or less, of dried oregano
- 5 cloves of garlic, crushed
- Juice and zest of 1 lemon
- 2 teaspoons salt, divided
- 1 teaspoon freshly ground black pepper
- 3 boneless and skinless chicken breasts
- 1 to 2 tablespoons extra-virgin olive oil
For the Whole30 Green Goddess Salad
- 6 to 8 ounces lettuce (use your favorite greens), cut into bite size pieces
- Arugula, optional
- ¾ of an English cucumber, peeled and thinly sliced
- ¾ cup sliced radishes
- 1 (6-ounce) jar of olives, drained and halved
- 2 avocados, cubed
- Marinated Red Onions MAGIC ELIXIRS
Make the dressing:
- Blend everything but the basil, tarragon, and parsley together to combine. Add the herbs to the dressing and blend well. Taste the dressing and adjust for more seasonings, herbs, or lemon juice, if desired. Store the dressing in the fridge. The dressing can be made a day ahead.
Make the Whole30 Crispy Passport Chicken:
- Combine the olive oil, oregano, garlic, lemon zest, one teaspoon of salt, and pepper together.
- This next step is tricky because you will use a sharp knife to cut each chicken breast into three thin fillets, so be careful. Cut the breasts by laying them flat on a board, covering most of the breast with one hand. Then, holding your knife horizontal to the board, slowly slice through the side of the breast, removing the top third of the breast. Then cut the remaining piece in the same manner, so you end up with 3 thin fillets. If this seems to challenging, cut the breasts into three equal chunks and then pound each of those pieces between parchment paper until they are about 1/3 inch thick.
- Sprinkle the remaining teaspoon of salt over the chicken. Place in a container with the marinade and marinate for an hour, or overnight, depending on how much time you have.
- Take chicken out of the fridge and let it come to room temperature for 10 minutes before cooking it.
- In a large sauté pan over medium heat, heat one tablespoon of olive oil. Sauté the chicken pieces until cooked through, 4 minutes on each side. When the chicken is done cooking, set it on a cutting board and let it rest for a few minutes. Cut the chicken into bite-size pieces.
Assemble the Whole30 Green Goddess Salad
- To a large bowl add the lettuce and arugula and salt your greens. Add the cucumbers, radishes, olives, avocado (with a pinch of salt), and chicken.
- Drizzle the dressing over top, add marinated onions to taste, and toss.
- Serve and enjoy.
Teri’s tip for making cutting the chicken breasts easier:
Freeze the chicken breasts for about an hour or two until they’re just partially frozen
Keywords: Passport Chicken, Green Goddess Dressing, Green Goddess Salad, Whole30, Chicken Marinade
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