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

Ingredient Substitutions

• Instead of Plain Greek Yogurt: Regular plain yogurt, Kefir
• Instead of Whole Milk: Almond milk, Oat milk
• Instead of Fresh Basil Leaves: Dried basil (1 tsp)
• Instead of Fresh Parsley: Dried parsley (1 tsp)
• Instead of Green Onions: Chives
• Instead of Fresh Tarragon: Dried tarragon (1/2 tsp)
• Instead of Garlic Clove: Garlic powder (1/4 tsp)
• Instead of Honey: Maple syrup, Agave nectar
• Instead of Fresh Lemon Juice: Lime juice
• Instead of White Wine Vinegar: Apple cider vinegar (1 tbsp)
• Instead of Sea Salt: Kosher salt
• Instead of Freshly Cracked Black Pepper: Ground black pepper
• Instead of Bob's Red Mill Farro: Pearl barley, Brown rice
• Instead of Large Eggs: Hard‑boiled eggs
• Instead of Rotisserie Chicken: Cooked chicken breast, Tofu for vegetarian version
• Instead of Romaine Lettuce: Iceberg lettuce
• Instead of Field Greens (mixed baby greens): Spinach, Arugula
• Instead of Red Onion: White onion
• Instead of Edamame (shelled): Green peas
• Instead of Cucumber: Zucchini
• Instead of Radishes: Daikon radish
• Instead of Pea Tendrils: Snow peas
• Instead of Bacon: Turkey bacon, Smoked tempeh
• Instead of Avocado: Guacamole
• Instead of Microgreens: Sprouts

Equipment Needed

• Blender
• Saucepan
• Pot for eggs
• Colander
• Cutting Board
• Chef's Knife
• Large Mixing Bowl
• Small Bowl (optional)
• Ice Bath Bowl (optional)
• Measuring Cups and Spoons
• Tongs (optional)
• Spatula or Wooden Spoon (optional)

Critical Steps — Do Not Skip

• Blending the dressing to a smooth consistency
• Cooking farro to the proper tender‑but‑chewy texture
• Medium‑boiling the eggs for a soft yolk
• Tearing lettuce instead of cutting to prevent browning
• Final assembly and proper dressing distribution

Chef Tips from the Video

• For extra herb flavor, lightly bruise the basil and parsley before blending.
• Toast the farro in a dry skillet for 2 minutes before cooking for a nuttier taste.
• Crisp the bacon in the oven on a parchment sheet for even cooking and less mess.

Troubleshooting

Storage

Refrigerator: Store dressing in an airtight container for up to 3 days. Keep assembled salad separate from dressing; combine just before eating. Salad components stay fresh 2‑3 days.

Freezer: Not recommended for this salad due to fresh greens and avocado.

Room temperature: Do not leave assembled salad at room temperature for more than 1 hour.

Make-Ahead Tips

• The Green Goddess dressing can be made 2 days ahead and stored in the fridge.
• Cooked farro keeps well refrigerated for up to 4 days; re‑heat briefly before adding.
• Boiled eggs can be peeled and stored in a container of cold water in the fridge for 1 day.

Frequently Asked Questions