Green Goddess Chicken Piccata Salad

This Green Goddess Chicken Piccata Salad is a light and refreshing weeknight dinner. Not only is it quick and easy, but it’s great to meal prep.

Green Goddess Chicken Piccata Salad is the lunch (or dinner) combo you didn’t know you needed. This one combines 2 of my favorite things: chicken piccata and green goddess dressing. It’s really easy to make and so delicious. Chicken piccata is a thin pan-fried flour-dredged meat in a sauce of lemon juice, butter, and parsley. The green goddess dressing is super simple – just combine lemon, herbs and yogurt.

For the chicken, you’ll need boneless skinless chicken thighs, flour, butter, olive oil, tarragon, lemon juice, and capers. I love the capers for a little salty bite. You can even make extra chicken breasts to have for meal prep throughout the week. Such a quick and easy meal to make. Y

If you love this meal, check out my other salad options here. If you wanted a heartier version, you could always put the chicken piccata over a bed of pasta for a variation on this.

• Salads and Soups

Green Goddess Chicken Piccata Salad

This Green Goddess Chicken Piccata Salad is a light and refreshing weeknight dinner. Not only is it quick and easy, but it's easy to meal prep.

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Ingredients

• ▢ 4 boneless, skinless chicken thighs
• ▢ Salt and pepper, to taste
• ▢ All-purpose flour, for dredging
• ▢ 4 tbsp unsalted butter, divided
• ▢ Olive oil
• ▢ A few sprigs of tarragon
• ▢ 1/2 cup  fresh lemon juice
• ▢ 1/3 cup capers, drained (divided, in half)
• ▢ Cherry tomatoes
• ▢ Lettuce
• ▢ Handful of pine nuts
• ▢ Red onion

The green goddess dressing:

• ▢ 1/2  a lemon
• ▢ Herbs of choice (I did parsley and dill)
• ▢ A few tbsp of yogurt
• ▢ A few tbsp of the sauce from the chicken
• ▢ Sea salt and pepper

Instructions 

• Dredge the chicken thighs in flour, shaking off any excess.
• In a large skillet, add olive oil over medium-high heat.
• Add the chicken thighs to the skillet and cook until they are golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
•  In the same skillet, add the butter, lemon juice, and half the capers. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
• Reduce the heat to medium-low and return the chicken to the skillet. Simmer for about 5 minutes, or until the chicken is cooked through and the sauce has slightly thickened. Taste sauce and season with salt and pepper as needed. Reserve sauce for the dressing.
• Make green goddess dressing by combining ingredients in a food processor. Blend until smooth and season to taste.
• Add pine nuts, tomatoes, red onions and the other half of the capers to a large bowl.
• Chop chicken and add overtop salad. Pour over dressing and mix until combined. Enjoy!

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