Spring Chicken Salad

Now that I’m keeping a jar of green goddess dressing in my refrigerator, I’m finding new ways to use it outside of the expected. This week, I grilled some chicken breasts and made this light chicken salad. I prefer it served straight up, but my family enjoyed it stuffed into whole wheat pita. Delicious either way.

4 boneless skinless chicken breasts, grilled and cooled
3 green onions, thinly sliced (white and light green parts)
3 tablespoons chopped fresh dill
1 tablespoon chopped fresh tarragon
2 cups snap peas, trimmed
1/2 cup green goddess dressing
Freshly ground black pepper
2 avocado, sliced
4 whole grain pita pockets, optional

Cut chicken breasts into bite-sized chunks and place into a bowl. Add the green onions, dill, tarragon. Stir to combine. Add the snap peas (see tips), then the dressing. Toss to combine. Add more dressing if desired. Season with black pepper. Taste for seasonings and adjust as needed. Serve with avocado and if you prefer, stuffed into warm pita pockets.
Quick Tips
1. I like the snap peas lightly steamed. I put them in the microwave for just a minute, then allow them to cool. They are still crunchy but the sweetness is enhanced.
2. For the kids, I deconstructed this. I served the chicken and avocado sliced and the peas on the side. I offered them dressing for dipping. This was a good way to ease them into the flavors. Next time maybe I’ll combine it for them.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

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