Green Goddess dressing rarely gets a rap of being healthy but this one actually is. This is one of the best chicken salads I have ever made/eaten, and it's perfect for a summer party or picnic! The apple and avocado make it a little sweet, crunchy, creamy, and decadent - and in my opinion, it's what makes this salad over the top delicious!
1 1/2 pounds boneless skinless chicken breasts
1 tablespoon olive oil
Kosher salt and freshly cracked pepper
1 cup plain yogurt or Greek yogurt
3 tablespoons low-fat mayonnaise
1/2 cup parsley leaves
1/2 cup roughly chopped basil leaves
2 tablespoons tarragon
2 tablespoons chives
1 small garlic clove - peeled and chopped
2 teaspoons anchovy paste
1 large lemon - juiced
2 tablespoons extra virgin olive oil
1 large Granny Smith apple - diced small
1 large avocado - pitted and cubed
1 loaf sourdough bread - sliced and grilled
Heat oven to 425. Rub chicken breasts on both sides with olive oil and sprinkle liberally with salt and pepper. Roast for 15 to 20 minutes or until cooked through. Let cool.
In a food processor, add the yogurt, mayonnaise, parsley, basil, tarragon, chives, garlic, anchovy paste, lemon juice and olive oil. Blend together until completely combined and creamy. Sauce should be slightly green - you may have to scrape the sides down and few times to get the right consistency.
Cube cooled chicken and place in a large bowl. Add the dressing and apple and mix together throughly. Lightly fold in the ripe avocado so they stay somewhat cubed. Serve on grilled sourdough with arugula if desired.