Green Goddess Salad with Parmesan Chicken

Ingredients

• 240 g (1 cup)Greek yoghurt
• 15 g (½ cup)fresh parsley leaves
• 12 g (½ cup)fresh basil leaves
• 2 tablespoonsdill
• 2 tablespoonschopped chives
• 1 clovegarlic
• 1 teaspoonsalt
• ½ teaspoonpepper
• 2 tablespoonsfresh lemon juice
• 60 ml (¼ cup)olive oil
• 60 ml (¼ cup), or more or less to thinwater
• ½ headNapa cabbage, shredded
• 1 heartromaine lettuce, finely chopped
• 3 stalkscelery, chopped
• 3spring onions, diced
• 1English cucumber, diced
• 454 g (1 lb)chicken breast
• 50 g (½ cup), plus more for garnishgrated Parmesan
• 30 g (½ cup)Italian-style panko breadcrumbs
• 1 teaspoonsalt
• ½ teaspoongarlic powder
• ½ teaspoonground black pepper
• 2eggs
• 1 tablespoonolive oil

Instructions

1. 1

   Blend the dressing

   Put all the dressing ingredients except the water in a blender and blend until smooth.

2. 2

   Thin the dressing

   Add the water a little at a time, blending as needed, until the dressing reaches your preferred consistency.

3. 3

   Mix the coating

   In a shallow bowl, combine the Parmesan, breadcrumbs, salt, pepper and garlic powder.

4. 4

   Beat the eggs

   Crack the eggs into a second shallow bowl and beat them with a fork.

5. 5

   Slice the chicken

   Cut each chicken breast into 2–3 very thin cutlets.

6. 6

   Coat the cutlets

   Dip each cutlet in the beaten egg, then coat it in the Parmesan and breadcrumb mixture.

7. 7

   Cook the chicken

   Heat the olive oil in a large frying pan over medium-high heat. Once hot, arrange the cutlets in a single layer and cook for 3–4 minutes, then turn and cook for another 2–3 minutes, or until cooked through and the internal temperature reaches 74°C (165°F). Cook in batches if needed. Remove the chicken from the pan and slice it thinly.

8. 8

   Prepare the vegetables

   Chop the salad ingredients and put them in a large salad bowl.

9. 9

   Assemble the salad

   Toss the vegetables with the green goddess dressing. Arrange the sliced chicken on top and grate over more fresh Parmesan.

What is green goddess salad?

Green goddess dressing is a creamy herb dressing associated with American cooking and named after a 1920s play, The Green Goddess. This version turns it into a full meal by pairing the dressing with crunchy vegetables and Parmesan-crusted chicken.

The combination works because the cool, tangy dressing contrasts with the warm, crisp coating on the chicken. A mix of cabbage, romaine and celery also gives the salad plenty of crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 469 calories, 39g protein, 19g carbs, 27g fat.

The chicken and Parmesan provide much of the protein, while the breadcrumbs and vegetables contribute carbohydrates. The olive oil, yoghurt, eggs and cheese contribute fat. For a more balanced plate, serve a generous amount of the crisp vegetables alongside the chicken and dressing.

Building the herb dressing

Herbs: Parsley, basil, dill and chives give the dressing its fresh flavour. Blend them thoroughly with the yoghurt, garlic, lemon juice, oil, salt and pepper for an even texture.

Consistency: Add the water gradually rather than all at once. A thicker dressing clings to the leaves; a thinner one coats a larger volume of salad more lightly.

Getting a crisp Parmesan coating

Thin cutlets: Slicing the chicken into very thin pieces helps it cook quickly and evenly. Try to keep the pieces a similar thickness so they finish at roughly the same time.

Coating: Let excess egg drip off before pressing each cutlet into the breadcrumb mixture. This helps the crumbs adhere without forming an overly thick layer.

Cooking the chicken through

Pan heat: Add the cutlets only once the oil is hot, and leave space between them. If the pan is crowded, work in batches so the coating can brown rather than steam.

Doneness: The recipe gives a cooking time of 3–4 minutes on the first side and 2–3 minutes after turning. Check the thickest part for an internal temperature of 74°C (165°F).

Keeping the salad crisp

Vegetables: Shred the cabbage and finely chop the romaine so the leaves mix evenly with the dressing. Dice the cucumber and spring onions, and chop the celery for bites of freshness and crunch.

Timing: Toss the vegetables with dressing just before serving. This helps the leaves and cabbage keep their texture while the chicken stays crisp on top.

Serving the salad

Serve the salad straight after assembling, with extra grated Parmesan over the chicken. The recipe already combines vegetables, a creamy dressing and chicken in one bowl.

If you want a more substantial meal, serve it with bread or another side of your choice. Keep any extra dressing separate so diners can add more at the table.

Recipe notes & tips

• Use cold, fresh herbs for a bright-tasting dressing.
• Add the water in small amounts so the dressing does not become too thin.
• Cut the chicken into evenly sized thin cutlets for more consistent cooking.
• Cook the chicken in batches if the pan cannot hold the cutlets in a single layer.
• Dress the vegetables shortly before serving to keep them crisp.
• Grate the extra Parmesan over the salad just before bringing it to the table.

Variations

• Adjust the herbs: Change the proportions of parsley, basil, dill and chives while keeping the listed dressing ingredients.
• Make it tangier: Add a little more lemon juice to the dressing to taste.
• Use another lettuce: Replace the romaine with a crisp lettuce of your choice.
• Serve dressing on the side: Toss the vegetables lightly and let everyone add more dressing at the table.
• Add extra crunch: Finish with more toasted panko breadcrumbs for a crisp topping.

Common mistakes to avoid

• Adding all the water at once: The dressing can become too thin; blend in the water gradually.
• Cutting uneven pieces: Different thicknesses cook at different speeds; aim for similarly thin cutlets.
• Crowding the pan: The chicken may steam instead of browning; cook in batches if necessary.
• Turning the chicken too soon: The coating can stick or break; allow the first side to cook for 3–4 minutes before turning.
• Dressing the salad early: The vegetables can lose their crunch; toss them just before serving.
• Skipping the temperature check: Cooking time can vary with thickness; check that the chicken reaches 74°C (165°F).

How to store

Store leftover salad, chicken and dressing separately in airtight containers in the fridge and use within 3 days. Reheat the chicken in a frying pan or oven until hot, then add it to the undressed vegetables; dressed salad is best eaten promptly.

Frequently asked questions