Green Goddess Bowls with Chicken and Salsa Verde

4 servings



1 bunch large spears of asparagus, tops cut and reserved for garnish

2 zucchini

2 cups fresh basil leaves

1 cup fresh mint leaves

1 cup fresh parsley leaves

2 tablespoons lemon juice

1 tablespoon drained capers

½ teaspoon fine sea salt

½ cup olive oil

1 rotisserie chicken breast, shredded

1 avocado, pitted and thinly sliced

2 tablespoons grated pecorino cheese

1 cup Parmesan Whisps, crumbled



  1. With a vegetable peeler, shave asparagus stems and zucchini into long ribbons. Place in large bowl and set aside.
  2. Fill a small saucepan with water and bring to a boil. Add asparagus tops, and boil 2 minutes or until bright green. Drain and set aside.
  3. In a blender, combine basil, mint, parsley, lemon juice, capers, and salt. While machine is running, slowly pour in olive oil and blend until smooth.
  4. To serve, toss asparagus and zucchini with 2 tablespoons salsa verde. Top with shredded chicken, avocado, pecorino, Whisps, and reserved asparagus tops. Drizzle more salsa verde over top.