I feel like the word goddess has gotten a bad rap these days. It’s used by gillette to sell multi-colored tripple blade razors to women and by cooky yoga instructors who claim a few deep breaths will release your inner goddess.
You might even spend five minutes googling the Greek and Roman goddesses who ruled the fortunes of all so many years ago. You might identify with Hera’s feisty spirit or Aphrodite’s sensuality (she was so beautiful she was forced to marry the ugliest guy ever so none of the other gods would be jealous). Talk about #FML.
But unless you were a classics major, that’s all in the past and it doesn’t matter and it didn’t really happen anyways.
The only goddess that matters here today is a green one. The origins of Green Goddess dressing can be traced back to the Palace Hotel in San Francisco in 1923. There are many recipe variations but the consensus seems to be if it’s green and healthy, you can call it Green Goddess. My version is light and tangy because of the lime juice and goes quite well with the aromatic five-spice chicken. It goes on a chopped salad of leafy green things. I used what I had in the fridge and what I remembered to get at the grocery store. Some other vegetables you could swap include broccoli (blanched), cucumbers (raw), cabbage (raw), beets (boiled), artichokes (marinated), corn kernels (blanched) or radishes (raw).
This salad is perfect to make on Sunday and eat for lunches the rest of the week, just double the recipe and store the chicken, vegetables and dressing separately. I also highly suggest you add a half a cup of canned black beans or chick peas to this salad…I just forgot them 😦
Chopped Salad with Green Goddess Dressing
You will need:
1 lb boneless, skinless chicken breast*
1 teaspoon Chinese 5 spice powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
salt and pepper
6 leaves cold Romaine lettuce, chopped
1 ripe avocado
6 asparagus stalks
1 cup kale
2 Tablespoons white or yellow onion, chopped
1 small ripe vine tomato, chopped
2 Tablespoons olive oil + 1 Tablespoon for cooking
Juice from 1 large lime (about 2 Tablespoons)
1/2 cup chopped cilantro
1 clove garlic, roughly chopped
1 Tablespoon mayonnaise
*see if you can find paper thin filets, otherwise, slice once through the middle and pound until flat
1. First season and cook the chicken. Combine the 5 spice powder, garlic and onion powder, salt and pepper in a small bowl. Completely coat the chicken in the mixture and let stand for 5 minutes.
2. Heat 1 Tablespoon of olive oil in a large non-stick pan. Place each piece of chicken carefully into the pan, cook for 5 minutes without disturbing then flip to cook the other side for an additional 3-5 minutes. Set aside to cool, or stick in the fridge if you’re in a hurry.
3. Meanwhile, bring 4 cups of water to boil in medium pot to blanch the kale and asparagus. Once the water boils, add the asparagus and kale and blanch for two minutes. Remove and run under cold water until cool. Chop asparagus and kale into bite-sized pieces.
4. Make the dressing by adding 2 Tablespoons olive, lime juice, cilantro, garlic, and mayonnaise to the bowl of a food processor or blender, blend until completely smooth and add salt to taste.
5. Assemble the salad. Slice the avocado into chunks and combine with the lettuce, tomato, asparagus, kale and onion in a large bowl. Slice the chicken breast and add to the bowl. Drizzle dressing on top and toss to combine.