Green Goddess Chicken Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
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 and freshly ground pepper |
1 1-pound loaf of ciabatta, bottom crust reserved for another use, bread cut into 1-inch cubes |
1 2-pound rotisserie chicken, skin and bones discarded, meat pulled into large bite-size pieces |
8 piquillo peppers drained and quartered lengthwise, from a 9.8-ounce jar |
3 inner celery ribs with leaves, thinly sliced |
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.
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