Green Goddess Salad

greengoddesssalad2 Green Goddess Salad recipe is jam-packed with fresh vegetables, rotisserie chicken and an amazing homemade creamy green goddess salad dressing that originated in San Francisco in the 1920s.

Goddess Dressing:
1½ cups yogurt
1/3 cup milk
½ cup fresh greens
½ cup onions
½ cup basil leaves
½ cup parsley leaves
2 Tbsp. fresh tarragon leaves
4 cloves garlic
1 Tbsp. pure honey
½ lemon, freshly juiced
1 Tbsp. white wine vinegar
sea salt
black pepper, freshly ground

Goddess Salad:
5 cups field greens and romaine lettuce leaves, washed and patted dry
1 rotisserie chicken, torn or cut into bite size pieces
½ red onion, peeled and thinly sliced
1 cup edamame
½ cucumber, sliced
3 radishes, sliced
6 eggs, medium-boiled, peeled and cut in half
2 cups pea tendrils
3 bacon strips, crisp cooked, chopped
2 avocados, peeled, seeded and sliced
1-2 cups Bob's Red Mill Farro, cooked

Garnish:
micro greens

For the Dressing:
Add all of the ingredients to a blender and blend on medium speed until smooth and combined. Refrigerate until ready to serve.

To Plate:
Place the greens in a large salad bowl and evenly spread out or layer on the chicken, onions, edamame, cucumbers, radishes, eggs, pea tendrils, bacon, avocados, farro and microgreens.

Makes 8 servings.