Blackened Chicken + Kale Green Goddess Dressing

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Blackened Chicken + Kale Green Goddess Salad

Author: Lauren Nicholsen

Prep time: 5 MinTotal time: 5 Min

This is the best salad to make when you are lookin for a quick and healthy recipe! Green Goddess dressing is the best dressing for salad, crudités, steak or anything really. It's fancy ranch! The dressing originated in the Palace Hotel in San Francisco in the 1930's and was published in The New York Times in the 1970's. The recipe I am sharing is my own rendition of the dressing, but I will include the New York Times and the Palace Hotel recipes for fun.

Ingredients

Green Goddess Dressing

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup snipped fresh chives or minced scallions
• 1/4 cup minced fresh parsley
• 1/3 cup of fresh chopped tarragon
• 1 tablespoon fresh lemon juice
• 1 tablespoon white wine vinegar
• 2 garlic cloves, make into paste (chop, sprinkle with kosher salt, smash with the flat of your knife)
• Salt and freshly ground pepper to taste

Blackened Chicken Salad

• 3 tablespoons Smoked Paprika
• 1 teaspoon Cayenne Pepper
• 1 teaspoon Chili Powder (optional for spicy)
• 1 tablespoon Garlic Powder
• 1 tablespoon Onion Powder
• 1 tablespoon ground Thyme, dried
• 1 teaspoon dried Oregano
• 1 teaspoon of Salt
• 2 Chicken Breasts, cleaned and chopped
• 1 Bundle of Asparagus, chopped
• 2 Poblanos, chopped
• 1 Bundle of Dino Kale, destemmed and chopped
• olive oil
• Garnish: Chives, Green Onions

Instructions

Green Goddess Dressing

1. Add mayonnaise and sour cream to a food processor, add all the fresh ingredients.
2. Process until smooth. Add salt and pepper to taste.
3. Enjoy on salad, with veggies or in an avocado!

Chicken and kale

1. In a large bowl, add chicken and blackened spices and mix well. Set aside for 20 minutes.
2. In a large cast iron skillet add olive oil and put on a medium heat. Add chicken and cook through. *You will want to cook the chicken slow and low so you don't burn the spices.
3. Remove the chicken and set aside, in the same cast iron skillet add chopped asparagus and poblanos and cook through.
4. In a large bowl add chopped kale and mix in the Green Goddess Dressing until the kale is well coated.
5. Add the kale to a bowl or plate, top with chicken and garnish with chives and green onions. Enjoy!