Green goddess chicken
- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Serves 2
- Dietary
- Nut-freePregnancy-friendly
Vibrant in colour and flavour, this green goddess chicken is ideal for topping a crisp, green salad, jacket potato or as a sandwich filler.
Each serving provides 530 kcal, 25.7g protein, 4.4g carbohydrate (of which 3.1g sugars), 44.9g fat (of which 8.3g saturates), 3g fibre and 0.3g salt.
Ingredients
For the green goddess sauce
- 15g/½oz fresh parsley, roughly chopped
- 10g/⅓oz fresh dill, roughly chopped
- 5g fresh chives, roughly chopped
- 5g fresh tarragon, roughly chopped
- 65g/2½oz Greek-style yoghurt
- 65g/2½oz mayonnaise
- 1 tbsp lemon juice
For the chicken
- 1 small avocado, diced
- 50g/1¾oz cucumber, seeds removed and diced
- 150g/5½oz cooked chicken, roughly chopped
- salt and freshly ground black pepper
- salad leaves or 4 slices bread, to serve
Method
Place the parsley, dill, chives and tarragon in a food processor along with the yoghurt, mayonnaise and lemon juice. Blend on high until you have a vibrant green sauce.
Put the avocado, cucumber and chicken into a large bowl. Pour the green sauce into the same bowl and stir well to combine. Season with salt and pepper.
Spoon the chicken over prepared salad leaves or onto sliced bread to make a sandwich.
Recipe tips
Don’t have the exact herbs in your fridge? This recipe can be made with a range of fresh herbs. Just note, stronger flavoured herbs, such as tarragon and chives, should be used more sparingly, so their flavour doesn’t overwhelm the sauce.
