Recipe by Tara Holland
This recipe originally appeared in our Summer 2021 issue. Get the magazine here.
- 1 1/2 cups mixed packed herbs (dill, parsley, chives, tarragon, and/or cilantro)
- 1 clove garlic
- 1 cup kefir, or 3/4 cup plain whole-milk yogurt plus 1/4 cup water
- 1 1/2 lb. chicken tenders
- 1 tbsp. olive oil
- 6 cups roughly chopped red leaf, butter, or romaine lettuce
- 1 cup sliced radishes
- 1 cup sliced sugar snap peas
In food processor, blend the herbs, garlic, and kefir (or yogurt and water) until smooth; season. In large bowl, toss the chicken with 1/2 cup of the dressing. Let marinate at room temperature for at least 30 minutes or up to 2 hours. Heat oil in large nonstick skillet or grill pan over medium-high. Season the chicken and cook, turning once, until cooked through, about 8 minutes. In large bowl, toss the lettuce, radishes, and snap peas with the remaining dressing. Divide among plates. Slice chicken and place on top.
Tip: Our version features kefir for its sour note, but you can use yogurt, buttermilk, or sour cream. And any mix of fresh herbs will do—tailor it to your taste buds (or what’s in the fridge). For a richer variation, blend in a ripe avocado. Of course, we love our green goddess on leafy greens, but it can also be used as a dip, a drizzle for roasted veggies, or a showstopper of a sauce on a side of salmon.