Chicken salad with green goddess dressing

Chicken salad with green goddess dressing

This dressing reputedly has its origins in 1920s San Francisco, where it took its name from a theatre production of the time. To give the salad extra crunch, toast 2 tbsp pumpkin seeds, then scatter over the top.

    • Serves2
    • CourseLunch
    • Prepare20 mins
    • Cook15 mins
    • Total time35 mins
    • 7 tbsp FAGE Total 2% Fat Greek Yoghurt
    • 1 lime, juice
    • 2 cloves garlic, crushed
    • 2 British chicken breasts (about 300g)
    • 12 basil leaves
    • 3 tarragon sprigs, leaves only
    • 2 anchovies
    • ½ head broccoli (about 160g), cut into florets
    • 1 head cos lettuce, roughly chopped
    • 1 small avocado, sliced
    • ½ pot salad cress, snipped