Ingredients

3/4 cup plain Greek yogurt, preferably whole fat

1/4 cup finely grated Parmesan (about 1/2 oz.)

1/4 cup packed fresh basil leaves

1/4 cup packed fresh parsley leaves

1 lemon, juiced

1 tablespoon Champagne vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

Kosher salt

Freshly ground black pepper

2 boneless, skinless chicken breasts

2 tablespoons extra-virgin olive oil

2 cups arugula

2 cups baby kale and red leaf lettuce mix

2 cups chopped romaine

4 strips bacon, cooked and crumbled

1 avocado, finely chopped

1/2 cup grape tomatoes, halved

1/2 cup pickled red onions

2 hard-boiled eggs, halved

Instructions

Step 1: In a food processor or blender, combine the Greek yogurt, Parmesan, basil, parsley, lemon juice, Champagne vinegar, Dijon mustard, and honey. Blend until smooth, then season with kosher salt and freshly ground black pepper to taste. Set aside or refrigerate if making ahead.

Step 2: Season the chicken breasts generously with salt and pepper on both sides. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook, turning occasionally, until the internal temperature reaches 165°F (about 8 minutes per side). Transfer the chicken to a cutting board and let it rest for 10 minutes before slicing.

Step 3: In a large bowl, toss together the arugula, baby kale and red leaf lettuce mix, and chopped romaine. Add the crumbled bacon, chopped avocado, halved grape tomatoes, and pickled red onions. Toss gently to combine all ingredients evenly.

Step 4: Divide the salad mixture between serving bowls. Top each with sliced chicken and halved hard-boiled eggs. Drizzle generously with the prepared Green Goddess dressing just before serving.

Tips & Variations

For extra flavor, marinate the chicken in a little olive oil, lemon juice, and herbs before cooking.

Vegetarians can omit the chicken and bacon, adding roasted chickpeas or grilled tofu for protein instead.

Make the Green Goddess dressing up to three days ahead and keep refrigerated in an airtight container for convenience.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to two days. The dressing can be stored for up to three days. To reheat the chicken, warm it gently in a skillet or microwave until heated through. Assemble the salad fresh before serving to maintain crispness.

FAQs

Can I use other greens besides arugula and kale?

Yes, you can substitute with spinach, romaine, or mixed salad greens depending on your preference and availability.

Is the dressing suitable for make-ahead?

Absolutely. The Green Goddess dressing can be made up to three days ahead and stored in the refrigerator in an airtight container, which helps deepen the flavors.