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.
Here’s how to make this one:
Green goddess chicken piccata salad
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!
