Green Goddess Chicken Salad
Recipe from Food & Wine

Green Goddess dressing--a mix of mayonnaise, sour cream, herbs, anchovies and lemon--was created at the Palace Hotel in San Francisco in the 1920s, as a tribute to an actor starring in a play called The Green Goddess. The creamy dressing is typically tossed with a green salad, but it's also addictive in Melissa Rubel Jacobson's chicken salad, made with a rotisserie bird.


Green Goddess Chicken Salad
Petrina Tinslay

by 13  people

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Servings: 6
Prep Time: 35 mins
Total Time: 35 mins
Related Categories: Chicken, Chicken Salad, Chicken Salad, Chicken Salad, Dinner, Healthy Cooking, Lunch, Quick and Easy, Rotisserie Chicken, Salad, Salad Dressings, Summer Picnics
 
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Ingredients
  • 2 
    oil-packed anchovies, drained
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  • 1 
    small garlic clove
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  • 1/2  cup
    packed flat-leaf parsley leaves
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  • 1/4  cup
    packed basil leaves
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  • 1/4  cup
    coarsely chopped dill
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  • 1  tablespoon
    oregano leaves
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  • 3/4  cup
    mayonnaise
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  • 2 1/2  tablespoons
    fresh lemon juice
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  • 2  tablespoons
    snipped chives
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  •  
    Kosher salt and freshly ground pepper
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  • 1  1-pound
    loaf of ciabatta, bottom crust reserved for another use, bread cut into 1-inch cubes
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  • 1  2-pound
    rotisserie chicken, skin and bones discarded, meat pulled into large bite-size pieces
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  • 8 
    piquillo peppers (from a 9.8-ounce jar), drained and quartered lengthwise
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  • 3 
    inner celery ribs with leaves, thinly sliced
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  • 1/2  cup
    pitted kalamata olives, halved
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Directions
1.
In a food processor, pulse the anchovies, garlic, parsley, basil, dill and oregano until coarsely chopped. Add the mayonnaise and lemon juice and process until smooth. Fold in the chives; season with salt and pepper.
2.
In a large bowl, toss the ciabatta with the chicken, piquillo peppers, celery and olives. Add the dressing and toss to coat. Season with salt and pepper and serve.

MAKE AHEAD
The dressing can be refrigerated for up to 2 days.
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