6cupsshredded Little Gem lettuceabout 3 heads or romaine lettuce
2cupsshredded cooked chicken breast
1cuphalved cherry tomatoes
1ripe avocadopitted, peeled, and diced
3hard-boiled eggsdiced
½cupcookedcrumbled bacon (about 6 slices)
¼cupthinly sliced red onion
¼cupcrumbled blue cheese or feta
Kosher salt and freshly ground black pepper
½ to ¾cupHerby Green Goddess Dressingbelow
Herby Green Goddess Dressing (makes about 2 cups)
2tablespoonsolive oil
1tablespoonchopped shallot
2clovesgarlicpeeled
Kosher salt and freshly ground black pepper
1cupfresh flat-leaf parsley leaves
½cupfresh tarragon leaves
1cupbuttermilk
3tablespoonsmayonnaise or plain Greek yogurt
3tablespoonsfresh lemon juice
2tablespoonsfinely chopped fresh chives
Instructions
To make the dressing, in a food processor or blender, combine the olive oil, shallot, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Pulse a few times to break up the garlic. Add the parsley and tarragon and pulse until coarsely chopped. Add the buttermilk, mayonnaise, and lemon juice. Blend until smooth. Taste, adding more salt to taste. Fold in the chives.
To serve family style, place the lettuce in one section on a serving platter. Continue adding the other ingredients to the platter in individual piles or rows. Sprinkle the vegetables lightly with salt and pepper. Serve the dressing on the side and allow people to help themselves.
Alternatively, put all the ingredients except the salt, pepper, and dressing in a large salad bowl. Sprinkle lightly with salt and pepper. Toss gently to combine, then add ½ cup dressing and toss gently with your hands. Taste, adding more dressing and salt and pepper if desired. Serve at once.
Notes
Serves 2-4
To store the salad: Without the dressing, the salad can be stored in the fridge for up to 3 hours before serving. Simply dress the salad right before serving.
To store the dressing: Refrigerate in an airtight container for up to 1 week.