Green Goddess Salad Recipe // Clean Eating Salad

Ingredients

• 1 cup Plain Greek Yogurt (full‑fat, for dressing)
• 0.5 cup Whole Milk (for dressing)
• 0.25 cup Fresh Basil Leaves (packed, washed)
• 0.25 cup Fresh Parsley (flat‑leaf, packed)
• 2 stalks Green Onions (white and green parts, chopped)
• 1 tablespoon Fresh Tarragon (chopped, optional)
• 1 Garlic Clove (minced)
• 1 tablespoon Honey (for a touch of sweetness)
• 2 tablespoons Fresh Lemon Juice (about 1 lemon)
• 1 tablespoon White Wine Vinegar
• 0.5 teaspoon Sea Salt
• 0.25 teaspoon Freshly Cracked Black Pepper
• 1 cup Bob's Red Mill Farro (rinsed before cooking)
• 4 Large Eggs (medium boiled, yolk slightly soft)
• 1 whole Rotisserie Chicken (skin removed, broken into large chunks)
• 1 head Romaine Lettuce (torn into bite‑size pieces)
• 4 cups Field Greens (mixed baby greens)
• 1 small Red Onion (thinly sliced)
• 1 cup Edamame (shelled)
• 1 medium Cucumber (sliced)
• 5 Radishes (thinly sliced)
• 0.5 cup Pea Tendrils
• 4 strips Bacon (cooked crisp and chopped)
• 1 Avocado (sliced)
• 0.25 cup Microgreens (for garnish)

Instructions

1. Make Green Goddess Dressing

   Add Greek yogurt, milk, basil, parsley, green onions, tarragon, garlic, honey, lemon juice, white wine vinegar, sea salt and black pepper to the blender. Blend on high until smooth and creamy.

   Time: PT5M

2. Chill Dressing

   Transfer the dressing to a small container, cover, and refrigerate until ready to serve.

   Time: PT5M

3. Rinse Farro

   Place 1 cup farro in a colander and rinse under cold running water, shaking to remove any dust.

   Time: PT2M

4. Cook Farro

   Combine rinsed farro with 3 cups water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes until tender but still chewy.

   Time: PT35M

   Temperature: 212°F

5. Drain and Cool Farro

   Drain the cooked farro in a colander, give it a quick rinse, then spread in a shallow bowl and refrigerate until cool.

   Time: PT5M

6. Medium‑Boil Eggs

   Bring a pot of water to a rolling boil, gently lower in 4 eggs, boil for 3 minutes, then turn off the heat, cover, and let sit for another 3 minutes.

   Time: PT6M

   Temperature: 212°F

7. Ice‑Bath the Eggs

   Transfer the eggs to a bowl of ice water, add a few ice cubes, and let sit until completely cooled (about 5 minutes). Peel and set aside.

   Time: PT5M

8. Prepare Rotisserie Chicken

   Remove the skin from the rotisserie chicken, then break the meat into large bite‑size chunks.

   Time: PT3M

9. Prep Vegetables and Add‑Ins

   Tear romaine lettuce leaves, tear field greens, thinly slice red onion, cucumber and radishes, measure edamame, pea tendrils, cook and chop bacon, slice avocado.

   Time: PT10M

10. Assemble the Salad

    In a large mixing bowl combine the torn lettuce, field greens, cooled farro, chicken chunks, red onion, edamame, cucumber, radishes, sliced avocado, boiled eggs (halved), bacon, pea tendrils and microgreens. Drizzle with the chilled Green Goddess dressing and toss gently until everything is evenly coated.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

45 g

Fat

20 g

Fiber

8 g