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Green Goddess Chicken Salad

Blue-line

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Blue-line

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’s chicken salad, made with a rotisserie bird.

Pairing Suggestion

This robust salad could go with either a rosé or a light red like a Pinot Noir; both have good acidity and generous flavors. For a rosé, try the cherry-scented 2008 Mulderbosch; for a Pinot, look for the silky 2008 Cono Sur Vision.

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Green Goddess Chicken Salad

  • TOTAL TIME: 35 MIN
  • SERVINGS: 6
  • FAST
  • HEALTHY
  • STAFF-FAVORITE

Ingredients

    1. 2 oil-packed anchovies, drained
    2. 1 small garlic clove
    3. 1/2 cup packed flat-leaf parsley leaves
    4. 1/4 cup packed basil leaves
    5. 1/4 cup coarsely chopped dill
    6. 1 tablespoon oregano leaves
    7. 3/4 cup mayonnaise
    8. 2 1/2 tablespoons fresh lemon juice
    9. 2 tablespoons snipped chives
    10. Kosher salt and freshly ground pepper
    11. One 1-pound loaf of ciabatta—bottom crust reserved for another use, bread cut into 1-inch cubes
    12. One 2-pound rotisserie chicken—skin and bones discarded, meat pulled into large bite-size pieces
    13. 8 piquillo peppers (from a 9.8-ounce jar), drained and quartered lengthwise
    14. 3 inner celery ribs with leaves, thinly sliced
    15. 1/2 cup pitted kalamata olives, halved

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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