Green Goodness Salad for One
By Sam BlockPublished on May 17, 2021
Time
35 minutes
Yield
Serves 1
Ingredients
1 (6- to 8-ounce) boneless, skinless chicken breast, trimmed¼ teaspoon table salt, divided¼ teaspoon pepper, divided1 teaspoon oil 3 tablespoons water, divided¼ teaspoon grated lemon zest plus 1½ teaspoons juice1 small garlic clove, minced¼ cup plain yogurt 2 tablespoons chopped fresh parsley or chives1 teaspoon minced fresh tarragon 4 ounces (4 cups) baby spinach ¼ cup frozen shelled edamame, thawed and patted dry½ ripe avocado, sliced thin2 tablespoons chopped toasted pistachio
Before You Begin
You will need an 8- or 10-inch skillet with a tight-fitting lid for this recipe.
Instructions
- Place chicken on cutting board and cover with plastic wrap. Using meat pounder, gently pound chicken to even thickness. Pat chicken dry with paper towels and sprinkle with ⅛ teaspoon salt and ⅛ teaspoon pepper. Heat oil in 8- or 10-inch skillet over medium heat until just smoking. Brown chicken well on first side, about 3 minutes.
- Flip chicken, add 2 tablespoons water, and cover skillet. Reduce heat to low and continue to cook until chicken registers 160 degrees, about 3 minutes. Transfer chicken to plate and let cool slightly. Using 2 forks, shred chicken into bite-size pieces.
- Combine lemon zest and juice and garlic in medium bowl and let sit for 5 minutes. Stir in yogurt, remaining 1 tablespoon water, parsley, tarragon, remaining ⅛ teaspoon salt, and remaining ⅛ teaspoon pepper; set aside. (Dressing should be loose; adjust consistency with extra water as needed.)
- Toss spinach with half of dressing to coat, then season with salt and pepper to taste. Top with shredded chicken, edamame, avocado, and pistachios and drizzle with remaining dressing. Serve. (Salad and dressing can be refrigerated separately for up to 2 days. Prep avocado just before serving.)
Time
35 minutesYield
Serves 1Ingredients
1 (6- to 8-ounce) boneless, skinless chicken breast, trimmed
¼ teaspoon table salt, divided
¼ teaspoon pepper, divided
1 teaspoon oil
3 tablespoons water, divided
¼ teaspoon grated lemon zest plus 1½ teaspoons juice
1 small garlic clove, minced
¼ cup plain yogurt
2 tablespoons chopped fresh parsley or chives
1 teaspoon minced fresh tarragon
4 ounces (4 cups) baby spinach
¼ cup frozen shelled edamame, thawed and patted dry
½ ripe avocado, sliced thin
2 tablespoons chopped toasted pistachio
Test Kitchen Techniques
Ingredients
1 (6- to 8-ounce) boneless, skinless chicken breast, trimmed
¼ teaspoon table salt, divided
¼ teaspoon pepper, divided
1 teaspoon oil
3 tablespoons water, divided
¼ teaspoon grated lemon zest plus 1½ teaspoons juice
1 small garlic clove, minced
¼ cup plain yogurt
2 tablespoons chopped fresh parsley or chives
1 teaspoon minced fresh tarragon
4 ounces (4 cups) baby spinach
¼ cup frozen shelled edamame, thawed and patted dry
½ ripe avocado, sliced thin
2 tablespoons chopped toasted pistachio
Test Kitchen Techniques
Ingredients
1 (6- to 8-ounce) boneless, skinless chicken breast, trimmed
¼ teaspoon table salt, divided
¼ teaspoon pepper, divided
1 teaspoon oil
3 tablespoons water, divided
¼ teaspoon grated lemon zest plus 1½ teaspoons juice
1 small garlic clove, minced
¼ cup plain yogurt
2 tablespoons chopped fresh parsley or chives
1 teaspoon minced fresh tarragon
4 ounces (4 cups) baby spinach
¼ cup frozen shelled edamame, thawed and patted dry
½ ripe avocado, sliced thin
2 tablespoons chopped toasted pistachio
Test Kitchen Techniques
Why This Recipe Works
Get your glow on with this good-for-you salad full of healthful, verdant ingredients like baby spinach, convenient frozen edamame, buttery avocado, and chopped pistachios, as well as shredded chicken. For our brighter spin on the often mayo-heavy green goddess dressing, we used yogurt, lemon, garlic, parsley, and, most importantly, tarragon, which gives the dressing its distinctive flavor.
Before You Begin
You will need an 8- or 10-inch skillet with a tight-fitting lid for this recipe.
Instructions
- Place chicken on cutting board and cover with plastic wrap. Using meat pounder, gently pound chicken to even thickness. Pat chicken dry with paper towels and sprinkle with ⅛ teaspoon salt and ⅛ teaspoon pepper. Heat oil in 8- or 10-inch skillet over medium heat until just smoking. Brown chicken well on first side, about 3 minutes.
- Flip chicken, add 2 tablespoons water, and cover skillet. Reduce heat to low and continue to cook until chicken registers 160 degrees, about 3 minutes. Transfer chicken to plate and let cool slightly. Using 2 forks, shred chicken into bite-size pieces.
- Combine lemon zest and juice and garlic in medium bowl and let sit for 5 minutes. Stir in yogurt, remaining 1 tablespoon water, parsley, tarragon, remaining ⅛ teaspoon salt, and remaining ⅛ teaspoon pepper; set aside. (Dressing should be loose; adjust consistency with extra water as needed.)
- Toss spinach with half of dressing to coat, then season with salt and pepper to taste. Top with shredded chicken, edamame, avocado, and pistachios and drizzle with remaining dressing. Serve. (Salad and dressing can be refrigerated separately for up to 2 days. Prep avocado just before serving.)
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