Spring Chicken Salad with Green Goddess Dressing

Spring is here! Sam and I were inspired to create a lunch that celebrates the very best of the season’s produce — the kind of fresh, healthy and utterly delicious salad we love to enjoy on a relaxed day off together.

Think crisp green beans, tender celery, juicy green apple, crunchy kohlrabi, green olives and succulent poached chicken — gently cooked in an aromatic bath that keeps it tender and full of flavour. It’s served with crisp cos lettuce, homemade buttery sourdough croutons and a generous grating of Parmigiano Reggiano.

We hate waste, so naturally we reserved the poaching liquid for blanching the green beans, adding a subtle fragrant infusion that lifts the vegetables.

Tying it all together is the Green Goddess dressing—a creamy, herby, slightly tangy sauce that’s ridiculously versatile. It keeps in the fridge for a few days and will elevate almost anything you pair it with: spread it on toast, use it in place of mayo in a sandwich, drizzle it over roasted vegetables or protein, or even as a marinade for a whole roast chicken (yes, we tried it—it’s magic!).

Feel free to play around with the ingredients: swap herbs, try capers or olives, or experiment with lemon or lime. As long as you include avocado, yogurt, some greenery, acid, and a touch of sweetness, it will be incredible every time. And remember: your Green Goddess is exactly that—yours—so make it however you love it!

Lunch

Dinner

Quick Sticks

Serves 2

Prep Time 10 Mins

Cook Time 15+- Mins

Method

1
Poach the Chicken: In a saucepan, combine chicken breasts with bay leaves, crushed garlic, spring onion tops, black peppercorns, and fish sauce. Cover with water and poach gently until cooked through. Remove the chicken and let it rest. Chill in the fridge once cooled. Reserve the poaching liquid in pot.
2
Blanch the Green Beans: Bring the reserved poaching liquid back to a gentle simmer. Add the green beans and blanch for 1 minute, until just tender. Drain and set aside.
3
Make the Green Goddess Dressing: Blend coriander, parsley, mint, jalapeño, mustard, garlic, lemon juice, rice vinegar, maple syrup, olive brine, capers, anchovies (with oil), avocado, yogurt, and extra virgin olive oil until smooth. Season with salt and pepper to taste.
4
Prepare the Slaw: In a bowl, combine celery, green apple, kohlrabi, olives, and sliced spring onion. Toss with 4 tablespoons of green goddess dressing to coat evenly.
5
Make the Sourdough Croutons: Heat butter and olive oil in a pan over medium heat. Cook sourdough slices until golden on both sides. Season with salt and set aside.
6
Assemble the Salad: Slice the poached chicken breasts. Plate the green goddess slaw as a base, top with green beans, then sliced chicken. Drizzle additional green goddess dressing over the chicken. Serve with crisp cos lettuce leaves and sourdough croutons on the side. Finish with a generous grating of Parmigiano Reggiano.