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Quick Chicken & Greens

Quick Chicken & Greens: Your Easy Meal Makeover Delight

Quick Chicken & Greens is a vibrant, high-protein dish that transforms traditional chicken salad into a flavorful, nutrient-rich experience.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Salad
  • 1.5 pounds Boneless Skinless Chicken Breast Lean protein for the salad.
  • to taste Salt
  • to taste Black Pepper
  • 0.75 cups Chicken Broth Use low-sodium for a lighter version.
  • 1 tablespoon Olive Oil Can swap for avocado oil.
For the Green Goddess Dressing
  • 1 cups Plain Skyr (or Greek Yogurt) For a creamy base.
  • a handful Fresh Herbs (Parsley, Basil, Mint, Dill, Chives) Mix to taste.
  • 1 tablespoon Garlic Paste Fresh minced garlic can be used.
  • 2 tablespoons Light Mayonnaise Reduce for a healthier option.
  • 1 tablespoon Lemon Juice & Zest Can replace with lime juice/zest.
  • 1 tablespoon Red Wine Vinegar (or Apple Cider Vinegar) Adjust for sweetness.
  • 1 teaspoon Dijon Mustard Substitutable with yellow mustard.
For Crunch and Texture
  • 0.5 cups Diced Red Onion Adds crunch.
  • 0.5 cups European Cucumber Can swap with bell peppers.
  • 0.5 cups Chopped Celery Replaceable with any crunchy veggie.

Equipment

  • Large pot
  • blender
  • cutting board
  • knife

Method
 

Cooking Steps
  1. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Season 1½ pounds of boneless skinless chicken breast with salt and black pepper. Add the chicken to the pot and sear for 5-6 minutes on each side until golden brown.
  2. Pour in ¾ cup of chicken broth, cover the pot, and reduce the heat to medium. Cook for 8-12 minutes or until the internal temperature reaches 160℉.
  3. Blend together 1 cup of plain skyr, a handful of fresh herbs, 1 tablespoon of garlic paste, 2 tablespoons of light mayonnaise, lemon juice and zest, 1 tablespoon of red wine vinegar, and 1 teaspoon of Dijon mustard until smooth.
  4. Once the chicken is cooked and slightly cooled, shred it using a stand mixer or two forks.
  5. In a large bowl, combine the shredded chicken with the dressing, diced cucumber, chopped celery, and diced red onion. Mix gently.
  6. Serve immediately or chill for 30 minutes to meld flavors. Enjoy wrapped in lettuce, on bread, or with veggies.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 10gProtein: 40gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 500mgPotassium: 750mgFiber: 2gSugar: 2gVitamin A: 20IUVitamin C: 30mgCalcium: 10mgIron: 8mg

Notes

This recipe is meal prep-friendly and can be customized with your favorite herbs and veggies for added flavor and texture.

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