Ingredients
Scale
- 1 tbsp olive oil
- 1 lb chicken breasts sliced into cutlets
- 1 tbsp everything bagel seasoning or 1/2 tsp each garlic powder, onion flakes, paprika
- 1 head butter lettuce or 4 cups romaine lettuce
- 2 cups baby arugula
- 1/2 cup thinly sliced radishes
- 1/2 cup chopped cucumber
- 1/2 cup edamame shelled
- 1 avocado thinly sliced
- 1 tbsp pistachios chopped
- 1 cup water
- 1/2 cup quinoa
- 2 tbsp greek yogurt or sour cream
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 2 tbsp fresh parsley chopped
- 2 tbsp cilantro chopped
- 1 tbsp fresh chives chopped
- 1 clove garlic minced
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Add water and quinoa to a rice cooker or pot, cooking until the liquid is absorbed. Allow it to cool for at least 15 minutes before adding to the salad, or prepare it up to 48 hours in advance.
- Slice chicken into cutlets, coating each with everything bagel seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat, cooking the cutlets for 5-6 minutes per side until fully cooked. Remove from heat, let cool for 10 minutes, then slice.
- In the meantime, blend all ingredients for the Green Goddess dressing in a blender or with an immersion blender in a jar.
- In a large bowl, combine lettuce, arugula, radishes, cucumber, edamame, and the cooled quinoa. When ready to serve, toss with the Green Goddess dressing, and top with chicken, avocado, and chopped pistachios. Garnish with extra fresh herbs if desired.
Notes
Quinoa can be prepared in advance to save time.
For added crunch, consider using different nuts or seeds in place of pistachios.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 30g
- Cholesterol: 75mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.