Green Goddess Chicken Salad

How to make Green Goddess Chicken Salad

Prep Time: 25 minutes        |        Cook Time: 5 minutes        |        Serves: 4

Ingredients

Green goddess dressing:

• 125g Lyttos Greek style thick & creamy natural yogurt
• 2 tbsp The Olive Tree extra virgin olive oil
• 1 small garlic clove, roughly chopped
• ¼ cup continental parsley leaves
• ¼ cup basil leaves
• ¼ cup mint leaves
• ¼ cup dill fronds
• ½ bunch chives, roughly chopped
• 1 tbsp lemon juice
  
  
• 1 bunch asparagus
• 100g Market Fare frozen garden peas
• 2 baby gem lettuce, leaves separated and washed
• 400g cooked chicken meat, sliced or shredded
• 1 zucchini, shaved into ribbons
• 6 baby cucumbers, thinly sliced
• 3 radishes, thinly sliced
• Handful fresh herbs (any of parsley, basil, dill, mint or chives)
• 2 tbsp Forresters roasted and salted pistachios, roughly chopped

Method

1. Make the dressing by whizzing all of the ingredients together in a small, high-powered blender or smoothie maker until smooth. Taste, season well and set aside.
2. Snap the woody ends off the asparagus and discard. Cook the asparagus in a pot of boiling water for 2 minutes, adding the peas for the last 30 seconds. Strain and plunge into a bowl of iced water to cool.
3. Drain the asparagus and peas then pat dry. Cut asparagus in half lengthways. Arrange the lettuce on a platter. Top with the chicken, asparagus, peas, zucchini, baby cucumbers and radishes. Drizzle with dressing and top with herbs and pistachios.

Optional: You don’t need to use all of the herbs listed. Try any combination you like.