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CHICKEN - LO-CHICKEN - Green Goddess Chicken Salad
Nb persons: 6
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Green Goddess Chicken Salad STAFF-FAVORITE 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. Main-Course Salads 2 oil-packed anchovies, drained | |
1 small | garlic clove |
1/2 cup | packed flat-leaf parsley leaves |
1/4 cup | packed basil leaves |
1/4 cup | coarsely chopped dill |
1 tablespoon | oregano leaves |
3/4 cup | mayonnaise |
2 1/2 tablespoons | fresh lemon juice |
2 tablespoons | snipped chives |
Kosher salt | |
freshly ground pepper | |
One 1-pound loaf | ciabatta—bottom crust reserved for another use, bread cut into 1-inch cubes |
One 2-pound | rotisserie chicken—skin and bones discarded, meat pulled into large bite-size pieces |
8 piquillo peppers (from a 9.8-ounce jar), drained and quartered lengthwise 3 inner celery ribs with leaves, thinly sliced | |
1/2 cup | pitted kalamata olives, halved |
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.
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.
SUGGESTED PAIRING
This robust salad could go with either a rosé or a light red like a Pinot Noir; both have good acidity and generous flavors.
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