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Chicken Salad with Green Goddess Dressing
© David Prince

Chicken Salad with Green Goddess Dressing

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Nancy Oakes lost more than 20 pounds, in part by eating two to three appetizers instead of one large entrée. To satiate cravings, she picks foods high in heatlhy monosaturated fat, like avocados. Plus, she says, "I brush my teeth a lot because nothing tastes good afterward."

  1. 1 Hass avocado, coarsely chopped
  2. 1/3 cup buttermilk
  3. 1/4 cup chopped parsley
  4. 2 tablespoons low-fat mayonnaise
  5. 2 tablespoons low-fat sour cream
  6. 2 tablespoons minced chives
  7. 1 tablespoon chopped tarragon
  8. 1 anchovy fillet, chopped
  9. 3 1/2 teaspoons Champagne vinegar
  10. Salt and freshly ground pepper
  11. 18 ounces cooked chicken breast without skin, chopped (4 cups)
  12. 1 tablespoon extra-virgin olive oil
  13. 2 medium cucumbers—peeled, seeded and cut into 1/2-inch dice
  14. 1 tomato, cut into 1/2-inch dice
  15. 4 cups baby arugula (2 ounces)
  1. In a blender, puree the avocado with the buttermilk, parsley, mayonnaise, sour cream, chives, tarragon, anchovy and 1 1/2 teaspoons of the Champagne vinegar. Scrape the dressing into a bowl and season with salt and pepper. Add the chopped chicken breast and toss to coat.
  2. In another bowl, whisk the olive oil with the remaining 2 teaspoons of Champagne vinegar. Stir in the diced cucumbers and tomato and season with salt and pepper.
  3. Mound the baby arugula on plates. Pile the chicken salad on the arugula. Spoon the cucumber and tomato salad alongside and serve right away.

One Serving 374 cal, 17 gm total fat, 3.0 gm saturated fat, 11 gm carb, 4 gm fiber.

Where to Find Nancy Oakes Boulevard, 1 Mission St., San Francisco; 415-543-6084.



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