I don’t know if there is actual data published on this, but I’m going to go ahead and say that the second busiest week for gyms/fitness studios is the week following Thanksgiving (second, obviously, to the week after New Years). Your last few days may have gone something like:
Thursday Night: “I’m so full I’m never eating again.”
Friday: “Oh, there’s leftover mashed potatoes, don’t mind if I do.”
Saturday: “Not sure how my fork keeps ending up in the leftover stuffing?”
Sunday: “Leftover pie for breakfast? YOLO.”
At least that’s how mine would have gone, but unfortunately/fortunately, because I fly back to Chicago right after Thanksgiving, I don’t get to indulge in leftovers.
So if you were living your best Thanksgiving food life, come Monday, it’s time for a reset – amirite?
So let’s get some greens back in rotation. Specifically, let’s get this Green Goddess dressing in rotation. This dressing first happened a couple weeks ago, and I’ve been obsessed with it since – SO excited to finally share it with you guys!
Rewind to a couple Saturday’s ago, I went out to the suburbs (which is basically Wisconsin – if you’re in Chicago, you get it 😉 ) to do a little cooking tutorial for the owner of our Pilates studio, Tracy, and a couple of the other instructors. Tracy wanted to make my Roasted Cauliflower Tacos for lunch with a simple side salad with homemade dressing. Already knowing the flavor profile of my tacos, I started brainstorming salad dressings that would complement these flavors.
I liked the idea of a Green Goddess dressing, but the traditional flavors used to make it were not what I was after. So I modified.
Poblano peppers are my favorite and they’re green – let’s roast some and throw ’em in.
Lime and cilantro with tacos, duh.
Green onions are used in traditional, and they’ll go well with the lime and cilantro – keep those in.
Lighten it up with Siggi’s yogurt instead of mayo.
Honey for a touch of sweetness.
A dusting of cumin to round it all out.
Those were my general thoughts, but I had yet to test it before our little get together. I’ve tested my fair share of recipes, and know all too well that things don’t always translate successfully from what’s in my head, so this was riskayyyy.
But I am happy to report, the end result was DE-LICIOUS. And that is not just my opinion, this dressing was approved by not one, not two, but THREE other Pilates instructors. I don’t really know what that’s supposed to mean, but it sounds cool. We just had it over a simple arugula salad, but then when a little dressing got on the tacos, THAT was a game changer.
So this week I am bringing ALL of those flavors to you, two different ways – the first being this salad. The seasoning on the chicken is the same seasoning I used on the cauliflower in those tacos, but in marinade form. The second way will be part of my Strong Desk Lunch Series that I introduced a couple weeks ago, so be on the lookout for that later this week! It will use this same chicken and Green Goddess dressing (easy prep for the week, helloooo), but we are introducing other ingredients and flavors to make an entirely different meal. So, same same, but different. 🙂
Enjoy your week, friends!
- For the Chicken:
- 4 boneless skinless chicken breasts
- 4 tsp chili powder
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1½ tsp salt
- ½ tsp pepper
- dash of cayenne pepper (optional, or more for a kick)
- ¼ c fresh lime juice (about 2 limes)
- ¼ c olive oil
- For the Dressing:
- 1 large poblano pepper
- ½ c fresh cilantro, roughly chopped
- 3 green onions, chopped (whites and greens)
- 5.3 oz non-fat skyr yogurt (preferrably Siggi's, or sub greek yogurt)
- 2 tbsp fresh lime juice
- 3 tbsp olive oil
- ¼ tsp cumin
- 1½ - 2 tbsp honey
- ½ tsp salt, plus more to taste if needed
- ¼ tsp pepper, plus more to taste if needed
- Misc/For Serving:
- Green and red leaf lettuce
- Black Beans (canned, drained and rinsed)
- Diced tri-color bell pepper
- In a medium mixing bowl, combine spices, lime juice and olive oil for the chicken, whisk together. Place the chicken breasts in a large ziploc bag or glass baking dish, pour marinade over chicken so chicken is evenly covered, seal and refrigerate at least 2 hours.
- Meanwhile, make the dressing. Turn the broiler on high. Place the poblano pepper on a small baking sheet, and broil until the skin is charred, about 7 - 10 minutes, turning once halfway through. Remove and let cool. Once cooled, peel and discard skin (it should peel easily). Slice pepper lengthwise, removing stem and seeds. Roughly chop the pepper, and place in a blender with remaining dressing ingredients. Blend until smooth and well combined. The dressing should be on the thick side, but you can thin out with a bit of water. I would recommend adding no more than 1 tbsp at a time until desired consistency is met, but adding too much water will dilute the flavor. Set aside.
- Cook the chicken. Preheat oven to 375 degrees. Heat a large cast iron or heavy bottom skillet over medium-high heat on the stove. Cook chicken 2 - 3 minutes per side, then finish cooking in the oven for another 5 - 7 minutes (depending on their thickness). Remove and let cool for 5 minutes before slicing.
- Salads can be assembled in individual bowls, or in one large salad bowl for serving. Assemble each chicken breast atop a portion of lettuce (or combine all lettuce and chicken in one large bowl), toss in some black beans, chopped bell pepper and sliced avocado. Divide dressing evenly among the salads and toss lightly (or add all dressing to large salad bowl and toss).
Serving Size: 1/4 cup of dressing & 1 chicken breast (does not include additional salad ingredients)
*Nutritional Information provided is a rough estimate for informational purposes and based on the recipe measurements, specific ingredients used and nutritional data available. Any variance in ingredients or measurements may affect the Nutritional Information accordingly.