© Petrina Tinslay
Active Time
N/A
Total Time
35 MIN
Yield
Serves : 6

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.    Main-Course Salads  

How to Make It

Step 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.

Step 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.

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