This Chopped Green Goddess Salad features roasted vegetables, tender chicken thighs, and a creamy herb dressing, creating a fresh and flavorful dish perfect for a light meal or gathering.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Cauliflower | 1 head | |
Carrot | 1 bunch | |
Fennel | 1 head | |
Radicchio | 2 cup | leaves |
Romaine | 2 heart | 2 hearts = 5 cups chopped |
Avocado | 1 | |
Green Onion | 3 | |
Limes | 2 | |
Chicken Thighs | 4 | boneless, skinless |
Feta | 1/4 cup | sheep |
Ground Cumin | 2 tsp | |
Fennel | 1/4 tsp | |
Oregano | 1 tsp | |
Turmeric | 1/2 tsp | |
Salt | 2 tsp | |
Pumpkin Seeds | 1/3 cup | roasted and salted |
Parsley | 1/3 cup | leaves, chopped |
Chives | 1/4 cup | chopped |
Tarragon | 2 tbsp | chopped |
Egg Yolk | 2 | |
Lemon Juice | 2 tsp | |
Lemon Juice | 3 tsp | |
Garlic | 1 clove | small |
Olive Oil | 2/3 cup | |
Buttermilk | 1/2 cup | |
Salt | 1 1/2 tsp | |
Pepper |
PREPARATION
Marinate the chicken thighs.
You can do this the night before or an hour beforehand. Place the thighs into a bowl, squeeze the lime juice on top, add 1 tsp cumin, 1 tsp salt and 1 tsp oregano. Toss to combine, cover and place in the refrigerator.
Bake the chicken.
Heat the oven to 425 °F (218 °C). Place the chicken on a baking tray and cook for 20 minutes, or until the interior temperature reaches 165. Set aside.
In the meantime, prep the vegetables.
Cut the cauliflower into florets. Place in a bowl. Season with ½ tsp turmeric, 2 TB olive oil, ½ tsp salt and ½ tsp cumin. Toss to combine. Place in a single layer on a sheet tray.
Cut the carrots - I like to use an oblique cut.
See photo! Any cut will work, as long as they are bite sized and all the same thickness. Slice the fennel in half through the center, and then cut into thin slices. Add the carrots and fennel together into another bowl. Season with ¼ tsp fennel seeds, ½ tsp salt, ½ tsp cumin, 2 TB olive oil. Toss to combine. Place on a large sheet tray, in a single layer.
Increase the oven to 450°F (232 °C).
Add the sheet trays with the vegetables and roast until nice and browned, 25 minutes. Use a spatula halfway through to flip the vegetables and brown both sides.
While the vegetables are roasting, assemble the rest of the salad.
Wash and chop the romaine and radicchio. Place in a large serving bowl. Thinly slice the green onion and the avocado, add to the bowl. Chop the cooked chicken thighs and add to the salad.
Make the salad dressing.
In a food processor, combine the egg yolk with 3 tsp lemon juice and the garlic clove. Puree until nice and frothy, 1 minute. Drizzle in ? cup olive oil, slowly, until it thickens (congrats, you made aioli!). Add the herbs, 1 ½ tsp salt, 2 tsp lemon juice, ½ cup buttermilk and black pepper. Taste and adjust seasoning if necessary.
Top the salad with the hot vegetables.
Scatter the pumpkin seeds over the top and serve with the Green Goddess dressing on the side. Serve it up!