Green Goddess Salad with Chicken & Avocado

Fun fact: Green goddess dressing, lush with lemon and herbs, was invented in San Francisco. This version comes already blended up, so it’s ready to toss with crunchy radishes, creamy avocado, and slices of juicy chicken. 

What You Get

Boneless, skinless chicken thighs (see note below)

Lemons 

Asparagus 

Watermelon radish

Avocado 

Chives

Butter lettuce 

Green goddess dressing 

What You’ll Need

Olive oil

Salt and freshly ground pepper

Makes 4 Servings

25 minutes active

30 minutes total

Step 1

Preheat the oven to 400F. Line a sheet pan with foil or parchment. 

Step 2

Remove the chicken from the packaging and pat dry with paper towels. In a bowl, toss the thighs with 1 tablespoon olive oil and the juice of 1½ lemons. Season with salt and pepper. Arrange the chicken on one side of the prepared pan. Transfer the pan to the oven and roast until the chicken thighs are golden and no longer pink at the center, about 20 minutes. Transfer to a plate to rest, 5 minutes. Slice the chicken across the grain. 

Step 3

Meanwhile, trim the asparagus and cut it into bite-size pieces. When the chicken is about halfway through cooking, pile the asparagus on the other half of the prepared pan, drizzle with 1 tablespoon olive oil, season with salt, and toss to coat. Return the pan to the oven and roast until the asparagus is tender-crisp, 12 minutes. Let cool. 

Step 4

Trim and slice one of the radishes. Peel, pit, and slice the avocado. Chop the chives. 

Step 5

Tear the butter lettuce into bite-size pieces. Add the juice of the remaining ½ lemon to the green goddess dressing and whisk to loosen. Place the butter lettuce in a large bowl, drizzle with ⅓ cup of the green goddess dressing, season with salt, and toss to coat. 

Step 6

To assemble the salads, transfer the dressed lettuce to bowls. Top with the marinated chicken, roasted asparagus, sliced radishes, and avocado. Sprinkle the chives over the top, season with pepper, and serve. 

Note: The chicken may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.