Salad with Green Goddess Dressing & Roasted Herbed Chicken Breast

Description

Soft textured greens combined with smooth avocado and a creamy green goddess nutritional yeast dressing make this simple salad so appealing. The salad can be served with herbed chicken or kept vegetarian.

Feature Image
Cooking level
Intermediate
Contains
tree nuts
Recipe tags
Lunch
Dinner
Main
Salad
Poultry
Intermediate
30-60 minutes
Servings
4
Prep time
20 minutes
Cook time
25 minutes
Total time
45 minutes

What you’ll need

  • Mixing bowl
  • Roasting pan
  • Saucepan
  • Large bowl
  • Blender
  • Container or jar

Ingredients

Roasted herbed chicken breast:

  • 4 chicken breasts (about 1 lb. package)
  • 2 tbsp. avocado oil
  • 1 tsp. garlic powder
  • 1 tsp. dried thyme
  • 1 tsp. dried rosemary
  • 1 tsp. finely grated lemon zest
  • Black pepper
  • Kosher salt

Green goddess dressing:

  • Juice of 2 lemons
  • ¼ cup extra virgin olive oil
  • 2 tbsp. rice vinegar
  • 1 tsp. onion powder
  • ½ tsp. garlic powder
  • 1 cup basil
  • 1 cup spinach
  • ⅓ cup nutritional yeast
  • ¼ cup walnuts*

Greens salad:

  • ⅔ cup dry quinoa*
  • Two 5 oz. containers of arugula
  • 1 cup cherry tomatoes
  • 1 avocado
  • ¾ cup fresh peas
  • ½ cup parmesan cheese or nondairy alternative
  • ⅓ cup sliced or whole jarred pepperoncinis
  • Black pepper

*Important note: Nuts and quinoa may be triggering during flare-ups.

Disclaimer: Information purposes only. The recipes and grocery guides are not intended to diagnose, treat, cure, or prevent any disease. Please consult with a healthcare professional regarding any medical or health-related diagnosis or treatment options.

Cooking steps

Roasted herbed chicken breast:

1

Preheat the oven to 425°F.

1

In a bowl, mix together the 2 tbsp. avocado oil, 1 tsp. garlic powder, 1 tsp. dried thyme, 1 tsp. dried rosemary, and 1 tsp. lemon zest. Top the mixture with salt and pepper to taste.

1

Place the 4 chicken breasts onto a nonstick roasting pan and spread the herbed oil mixture evenly between them.

1

Place the chicken breast in the oven and roast for 20-25 minutes.

Green goddess dressing:

1

Put all the dressing ingredients into a blender and blend until it’s a thick consistency.

1

Pour over tender greens salad and enjoy.

1

Store any leftover dressing in a container or jar with a lid in the refrigerator.*

*Dressing can be stored in the refrigerator for up to one week.

Greens salad:

1

Rinse ⅔ cup uncooked quinoa well, then put it in a saucepan and submerge in 1⅓ cups of water.

1

Bring to a boil over medium heat. Then reduce heat and cover the saucepan for 10 to 15 minutes.

1

Remove from heat and let it sit covered for 5 minutes or until you see a fluffy consistency and texture.

1

Place into the fridge and let it cool until you are ready to use it in the salad.

1

In a large bowl, add two 5 oz. containers of arugula, 1 cup sliced cherry tomatoes, 1 diced avocado, ¾ cup peas, ½ cup parmesan cheese, ⅓ cup pepperoncinis, and quinoa. Give it a light toss. Top with black pepper along with the green goddess dressing and toss again.

1

Serve the salad with the roasted chicken breast.

Nutritional information

(per serving)

Roasted herbed chicken breast

Serving: 1 chicken breast

Calories: 202

Total fat: 10 g

Saturated fat: 1 g

Cholesterol: 83 mg

Sodium: 52 mg

Carbohydrate: 1 g

Fiber: 0 g

Sugar: 0 g

Protein: 26 g

Green goddess dressing

Serving: 1 tbsp.

Calories: 192

Total fat: 18 g

Saturated fat: 2 g

Cholesterol: 0 mg

Sodium: 20 mg

Carbohydrate: 7 g

Fiber: 3 g

Sugar: 1 g

Protein: 4 g

Grains and greens

Serving: 1 cup

Calories: 275

Total fat: 13 g

Saturated fat: 3 g

Cholesterol: 11 mg

Sodium: 258 mg

Carbohydrate: 33 g

Fiber: 8 g

Sugar: 5 g

Protein: 12 g

Salad with green goddess dressing & roasted herbed chicken breast

Calories: 687

Total fat: 41 g

Saturated fat: 6 g

Cholesterol: 94 mg

Sodium: 330 mg

Carbohydrate: 41 g

Fiber: 11 g

Sugar: 6 g

Protein: 43 g

 

Need help managing your Crohn’sUC?

If you’d like to explore treatment options to help manage your symptoms, reach out to your gastroenterologist.