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Meat
Easy
4-6 Servings
Allergens 
30 Minutes
Diets
No Diets specified
Green Goddess salad has been extremely popular lately, and for good reason. The dressing is similar to pesto but with a really delicious tang from the lemon juice and rice vinegar. Keeping with the “green theme,” I added in scallions, green olives, and cucumbers. Served with grilled chicken, it makes a very refreshing yet filling dinner.
1 cup checked basil leaves
1 cup checked spinach leaves
2 cloves garlic or 2 cubes Gefen Frozen Garlic
1 small shallot, peeled
juice of 2 lemons
1/4 cup Gefen Olive Oil
1/4 cup cashews
1 teaspoon salt
2 tablespoons rice vinegar
Tuscanini Pasta, cooked according to package directions
2 Persian cucumbers, diced
4 scallions, checked and sliced
1/2 cup Gefen Pitted Green Olives
1 to 1 and 1/2 pounds chicken cutlets
1/3 cup Tonnelli Italian Dressing, for marinade
nutritional yeast (optional)
In a food processor, process the dressing ingredients until fully combined. Set aside.
Marinate chicken cutlets in Italian dressing. Grill or pan sear cutlets over medium heat for five to seven minutes per side. Set aside to cool before slicing.
Combine the cooked pasta with the cucumbers, scallions, olives, and dressing.
Serve with sliced grilled chicken and nutritional yeast, if desired.
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