Green Goddess Chicken & Kale Salad
Photography by Andrew Purcell
Recipe by Ivy Manning
- 4Servings
Ingredients
- 1 avocado, pitted and chopped
- 4 tbsp. chopped fresh basil
- 4 tsp. fresh lemon juice
- 1 small clove garlic
- 4 sliced scallions
- 1/4 cup EVOO
- 5 oz. baby kale
- 2 cups torn rotisserie chicken
- 2 cups garlic croutons
- 1 cup shelled edamame
Preparation
In food processor, puree avocado, basil, lemon juice and garlic with half the scallions and 1/4 cup water. With machine running, gradually add EVOO; season dressing. In large bowl, toss remaining ingredients with dressing; season.
